Great fall and winter soup. Makes a hearty meal if you eat enough OR it can be an appetizer dish to a larger mealy. Gingery Pumpkin Soup is based on a recipe from Cooks.com. I have added options and adjusted amounts of some ingredients based on my early attempts and my own tastes. I invite you to play around with it a bit.
Gingery Pumpkin Soup
2-3 lbs. pumpkin, peeled, cubed (I like the little pie pumpkins because they are a richer color and not as watery, but you can use any pumpkin)
1 large onion, peeled
2 large cloves garlic, minced
1/4 tsp. ground cinnamon or 2-3 sticks whole
sea salt and freshly ground black or colored pepper, (about 1/4 tsp. or to taste)
2 tbsp. fresh ginger, peeled and finely minced
1/8 to 1/4 tsp cayenne pepper
Enough vegetable bouillon cubes or concentrate to make 3-4 cups of bouillon with the reserved pumpkin broth as the liquid
1 cup good quality plain yogurt
1 tbsp. minced parsley
paprika (a dash for each bowl)
1/8 tsp cayenne (optional)
3 tbsp toasted pine nuts, toasted in oven on 375 until light brown (optional)
3 strips of bacon fried crisp and crumbled (optional)
Remove seeds and strings from pumpkin, cube and peel. Boil the peeled and cubed pumpkin in salted water (to cover) until tender with the onion, garlic and cinnamon sticks.
Drain well in large strainer or colander. Reserve pumpkin broth, but discard the onion and garlic and cinnamon stick. Mix hot reserved pumpkin broth with vegetable bouillon cubes or concentrate to make 3-4 cups of bouillon
Add ginger and cayenne to pumpkin and puree with blender or food processor. Blend. Add pumpkin bouillion broth according to thickness. Blend again. If your pumpkin was watery, you might try adding only part of the broth. You will want a thickened, not a watery soup.
Heat soup in saucepan. Bring just to a simmer. Don’t boil. Stir in yogurt. Season to taste with salt and pepper (I sometimes use cayenne for a bit of heat). Garnish top with parsley and paprika. If you wish, you may also garnish with bacon or toasted pine nuts. Serves 4-6
PS. This recipe also works well with butternut squash or other deep orange squash.
About cookeryandrhetoric
I am a retired college English Professor and Writing Center Director, who is passionate about cooking and communicating. Food and cooking probably generate more conversation and support more relationships than any other activity. James Beard said, "Food is our common ground, a universal experience." It is the place to start building. Make food, not war!
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