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Spiced Pumpkin Soup
One of the girls at work gave me this recipe and I fell in love with pumpkin soup!
Ingredients
- 1 1/2 pounds pumpkin
- 1 piece fresh ginger (about 1 inch)
- 2 Tablespoons butter
- 1 large onion chopped
- 1/4 teaspoon garam masala
- 1 Tablespoon all-purpose flour
- 2 1/2 cups chicken or vegetable stock
- salt and pepper to taste
- 1 Tablespoon chives, snipped
- 1 Tablespoon cilantro, chopped
- 1/4 cup half and half
Methods/steps
- Cut unpeeled pumpkin in even pieces. Remove seeds and place in a steamer for about 30 minutes or until tender. Cool for a few minutes, then scrape away the pulp from the skin. Puree in a blender or food processor (or mash well).
- Peel and chop ginger.
- In a large saucepan, melt butter. Add onion and saute until just starting to get soft. Stir in ginger and garam masala and cook 2 minutes, stirring continually. Add flour and cook 1 minute. Slowly add stock and bring to a boil, stirring continually. Reduce heat, add pumpkin, salt and pepper. Simmer for 10 minutes.
- Add half and half, chives and cilantro.
- Remove from heat. Garnish with chives or cilantro
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