Pumpkin and Ginger Soup
Recipes Holidays Meal ideas Quick and Easy Seasonal cooking Soups and stews
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.