Fall is the perfect time for Pumpkins! So nothing is better than a nice bowl of pumpkin soup.
This is such an easy soup to make…you really only need a good knife to cut the pumpkin
Ingredients (serves 2)
1 baby bears pumpkin (a mini pumpkin)
Half of a ginger
3 garlic cloves
2 tablespoons of olive oil
4 cups of chicken broth (vegetable broth works fine too)
Cut the pumpkin in half and disregard the inside of the pumpkin, slice it up to small pieces.
Peel the garlic, remove the skin off the ginger and slice, peel and half the onion.
Put the oil in the pan, sautee the veggies but don’t let it brown (usually about 3-4 min)
Add the broth and let it simmer on low heat for about 40 minutes or until all the veggies have softened
Take off heat, using a blender or a hand mixer – puree the mixture – adding more water if its too thick
Once the texture is just how you want it, reheat it and serve.
You can add some nice pumpkin oil for the extra zest.
Serve with fresh bread
Tip – If you want it extra sassy, use the whole ginger