Gingered Pumpkin Soup

 

Well, hello there pumpkins on my porch that are going to rot down if I don't take them up to the back garden soon.  You all seem like perfectly nice pumpkins (that we were too lazy/busy to carve this year).  So let me help you out and turn you into something delicious.

 

Disclaimer:  This is not a simple recipe.  It is not quick.  I would not normally attempt anything of the sort, except, well... I'm currently unemployed.  Laid off.  Or as I have been saying, "I'm on sabbatical."   Sabbatical sounds like it was my choice, and also gives the impression that I will be going back to work at some point.  Until then, I'm Suzie frickin' homemaker with attention defecit disorder.  

The ADD is not new for me.  Having a ton of time on my hands is.  

Like this recipe.  Pumpkin soup, from a pumpkin.  You can used the canned stuff, of course, but making it from scratch really wasn't that much more work and it did taste fresh.  But I'm the last person who will ever judge you for taking the easy way out.

Anyway... on to the recipe:

INGREDIENTS

1 Tbsp light butter

2 (15 oz) cans pumpkin

2 (14 oz) cans low sodium chicken broth

1/2 cup fat-free milk

1/4 cup pure maple syrup

1/4 tsp. ground ginger

Salt and pepper, to taste

Pepitas (pumpkin seeds) and brown sugar, as garnish

DIRECTIONS

 

Melt butter in a large saucepan over medium heat and stir in pumpkin, chicken broth, milk, maple syrup and ginger.  Bring pumpkin mixture just to a boil and season with salt and pepper.  Garnish with pepitas (pumpkin seeds) and a sprinkling of brown sugar, enjoy!

A NOTE ON THE FRESH PUMPKIN:

To make from scratch, cut a pumpkin in half, remove seeds, and put in 350 degree oven (cut side down) for 60-90 minutes.  Remove pulp, blend until smooth). I only used half of the large pumpkin pulp for the soup, the rest is in the freezer for future use.

VERDICT

 Ok, so we already covered the "not really quick nor easy" critique of this recipe. But if you do have a can of pumpkin (or the desire to sacrifice one of your kid's Halloween pumpkins) this was a really unique and tasty recipe.

It also goes really well with skillet foccacia.... homemade bread is yet another sign that I have too much time on my hands and need to get back to work!