Pumpkin & Ginger Soup

King Damascus (otherwise known as Chong, my husband) helps out in our school & community garden which is where we got our jack-o-lantern pumpkins. We had one little one left and I've been saving it to make some pumpkin soup. Since our lives have been busy most evenings with work and other obligations, we rarely have a home cooked dinner together. However, things have changed this week and this pumpkin soup was dinner number 2 of 3 that we've had cooked in our kitchen, at home, together. That was the first leaf I put on our thankful tree.

I used a wonderful recipe from Riverford Organic Farms which is where we get our fruit and vegetable deliveries every week. I followed the recipe with just a few changes to meet our needs. First, I left out the milk. Second, I added a lot more honey than the recipe called for because we all have a sweet tooth. I also thought that might help my little girl eat it. She currently doesn't like soup.

Here's the recipe which you can also find here with the original honey amount.

Ingredients:

2 tbsp olive oil

1 tbsp butter

1 onion, roughly chopped

1 kg (2.2 lb) pumpkin, peeled, deseeded & diced

5 cm piece of fresh ginger, peeled & finely chopped

2 tbsp (10ml or 2 tsp) honey

1 ltr (34 fl oz) vegetable or chicken stock

sea salt & ground black pepper

sprinkling of nutmeg

Directions:

Heat oil and butter in a large pan. Add the onions and cook on medium heat for about 8-10 minutes, stirring occasionally. Do not let the onions brown. Add pumpkin, ginger, honey and stir. Add stock, bring to a boil, and simmer for 20-25 minutes or until pumpkin is tender. Puree in a blender. Reheat, season, and serve with a sprinkling of nutmeg.

King Damascus loved it. Little guy liked it until he realized his sister didn't. Little girl hated it.

I also loved it and will be making it again with the other two pumpkins that are waiting in our kitchen. Maybe my little girl will like it next time!

☼

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