Ingredients
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2 stalks celery
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1 tbsp olive oil
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1 tbsp ginger paste or minced fresh ginger
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1 tbsp minced garlic
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1 (15 oz) can pumpkin puree
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3 cups water
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1 tsp red pepper flakes
Steps
1
Roughly chop 2 stalks celery and sauté in olive oil until soft. Add ginger and garlic and stir until they become fragrant, about 1 min.
2
Whisk in 1 can pumpkin puree and 3 cups water. Simmer 10 min. Puree using an immersion blender. Season with salt (in moderation) and pepper to taste. Sprinkle with crushed red pepper flakes to taste.
