Description

This easy to make soup is great anytime but especially in the fall. It's thick and creamy with a sweet base and the warmth of freshly grated ginger. Use powdered vegetable stock for a vegetarian version.

Ingredients

• 1 medium onion, peeled and chopped
• 4 garlic cloves, peeled and minced
• 5 pieces of peeled pumpkin, Kent, jap , sugar pumpkin or butternut squash (NOT Halloween Jack-O-Laterns pumpkins)
• 1 medium potato, cubed
• 2 T. freshly grated ginger
• 2 c. thick coconut cream, full fat canned coconut milk
• 2 T. powdered chicken stock (Knorr has a packet)
• 2 T. butter
• 2 c. water

Steps

1. Melt butter in a saucepan; saute onion and garlic; add potatoes and pumpkin; saute for a minute; add water; simmer until water evaporates. Cool. Blend.
2. Put back into the saucepan on low heat. Season with chicken powdered stock. Squeeze ginger juice into the soup. DO NOT bring to a boil while seasoning.