Gingered Pumpkin Soup
Just imagine the aroma of spicy ginger and pumpkin filling up your senses and turning your day into a cozy retreat. Okay, okay…let’s stop imagining and start cooking! In about an hour, you’ll be ready to ease into a warm bowl of creamy gingery pumpkin soup.
INSTRUCTIONS
Cut pumpkin in half and remove seeds (save for roasting later), then cut into quarters.
Place pumpkin pieces in a large pot with steamer basket, add one inch of water in the bottom. Bring to a boil and steam, covered, until just softened. Remove pumpkin from heat and set aside to cool.
Meanwhile, sauté leek in oil in a soup pot over medium heat until softened, about 8 minutes. Add carrots and sauté for 5 more minutes. Add broth and bring to a simmer for 15 minutes, or until carrots are fully softened.
Working in batches, scoop pumpkin into a food processor or blender with pears, ginger and a portion of broth mixture. Puree until smooth. Process the rest until smoothly blended. Pour puree into soup pot. (Alternately, remove pot from heat and add pears and ginger, and blend with an immersion blender.) Set pot on low heat. Add cinnamon, cloves, coconut milk and salt to taste. Let simmer for a few minutes so spices can bloom. Serve hot.
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