This soup is great in summer
or winter and can be served hot or cold. The color is beautiful.
Ingredients
2 large chunks of pumpkin
peeled and cut in cubes
1 sweet potato peeled and
cut up
1 onion peeled and sliced
4 carrots peeled and cut up
1 orange pepper cut up
½ cup orange juice
1 tsp. lemon juice
1 cinnamon stick
2 whole cloves
1½ Tbsp. peanut
butter
2 Tbsp. pareve chicken soup
powder
2 Tbsp. maple syrup
Freshly ground pepper and
salt
Cut chives or croutons for
garnish
Preparation
Place all ingredients
(except for chives or croutons) in large pot and cover with water.
The pumpkin cooks quickly, so allow to boil for a least 10 minutes
before adding the pumpkin.
Put the cloves and cinnamon in a net so
that you can remove them easily before blending. Boil for a least ½
hour or until vegetables are soft.