Prep 10 mins
Cook 30 mins
I know there are scads of pumpkin soup recipes out there, but Ilove this one for the use of fresh pumpkin, the light ginger flavor and ease to make. You can also use butternut squash when pumpkins are not available.
- 2 1⁄2 lbs pumpkin
- 3 tablespoons butter or 3 tablespoons margarine
- 1 onion, thinly sliced
- 1 garlic clove, crushed
- 3 1⁄2 cups vegetable stock
- 1⁄2 teaspoon ground ginger
- 1 tablespoon lemon juice
- 3 -4 slices orange rind
- 1 -2 bay leaf
- 1 1⁄4 cups milk
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 4 -6 tablespoons cream (optional) or 4 -6 tablespoons yogurt (optional) or 4 -6 tablespoons mascarpone cheese (optional)
- snipped chives (optional)
- Peel the pumpkin and remove the seeds, then cut the flesh into 1 inch cubes.
- Melt the butter in a large, heavy-bottom pan. Add the onion and garlic and fry over low heat until soft, but not colored.
- Add pumpkin and toss for 2-3 minutes.
- Add stock and bring to a boil. Season to taste with salt, pepper, ginger, lemon juice, orange rind, and bay leaves. Cover and simmer on low heat for 20 minutes, until pumpkin is tender.
- Discard the orange rind and bay leaves. Cool slightly then press through a strainer OR process in a food processor until smooth (this is what I do for a heartier soup). Pour into a clean pan.
- Add milk and reheat gently, Adjust seasonings if nececessary. Optional, garnish with cream and chives, and swirl for a pretty effect.
I love this recipe, my birthday is Halloween and my neighbor is a vegetarian, so this is perfect I can't wait, I'm going to make this on my birthday and have fun. I also know my neighbor's going to love it.