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CHAI SPICED PUMPKIN SOUP with apple
4 cups pumpkin puree ( you can use canned (2) or roast and blend your own pumpkin)
4 cups chicken broth
1 small onion chopped
1 tablespoon vegetable oil
1 teaspoon of chai spice (recipe following)
1 apple, preferrably a hard, tart apple
salt to taste
If you are roasting your own pumpkin: Roast pumpkins cut side down in a 425F oven until softened. When you press on the pumpkin it should depress quite easily.
Saute onion in vegetable oil until soft. Add pumpkin and broth and let simmer for twenty minutes. Add chopped apple and chai spice. Cook fifteen minutes more. Blend all the ingredients and return to pot. Add salt to taste.
Chai Spice Blend
2 tsp cinnamon (ground)
2 tsp green cardamom (ground)
2 tsp cloves (ground)
1 tsp ginger (ground)
1 tsp coriander (ground)
1 teaspoon white pepper
Combine all ingredients in a glass jar to stoe. Stir small amounts into tea or use in recipes.