Featured in the Honolulu Star-Advertiser on October 11, 2017.
In a large pot, add pumpkin, peppers, zucchini, onions and celery, add vegetable stock until at least half the vegetables are covered. Bring broth to a boil then let simmer over low heat for 30 minutes. Turn off heat and let soup cool to room temperature. Put vegetable and broth in a blender or food processor to puree. Add 2 tablespoons of olive oil to pureed mixture and return soup to pot and let simmer for 15 minutes before serving in individual soup bowls. Top each serving with 1 tablespoon of olive oil and pumpkin seeds crumbled cheese, and ginger. Makes 4 servings.
Approximate Nutrient Analysis per serving (based on unsalted pumpkin seeds):
420 calories, 33 g fat, 11 g saturated fat, 30 mg cholesterol, 200 mg sodium, 20 g carbohydrate, 4 g fiber, 7 g sugar, 12 g protein
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