Pumpkin and Ginger Soup
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
Directions
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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.
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.