Creamy Ginger Pumpkin Soup

This soup is wonderful on any day, but especially on a fall day having carved the pumpkin for Halloween. The ginger and curry flavour work well with the pumpkin.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  small onion, chopped
• 1  tablespoon butter
• 1  lb fresh pumpkin, cubed
• 2  cups chicken broth
• 2  tablespoons fresh ginger, chopped
• 2  teaspoons curry
• 1  teaspoon turmeric
• 1  cup half-and-half cream (or you can use lighter cream or milk depending on how creamy or light you wish to have the soup)
•  salt

Directions

1. Melt the butter in a large pot and add onions, cook until tender approx 5 minute.
2. Add pumpkin, broth and ginger and cook over medium heat for approx 15 min until pumpkin is very tender.
3. Puree with hand blender (or pour mix into regular blender) until you have a smooth texture.
4. Add curry, tumeric and cream/milk and heat through without boiling. Add salt to taste.
5. Serve with crusty bread.