Thursday, November 8, 2012

Pumpkin season!

   Yes, another pumpkin... another soup... another pumpkin soup! I already posted one of those here, but this time it's a different one... it's a pumpkin and ginger version of it! Super exotic, super delicious, and perfect for fall/winter dinners. I make it every year at this time and I make a lot of it. Here is the recipe:


*  large can (30oz) pure pumpkin puree
*  1 large onion, chopped
*  2 tbsp fresh grated ginger
*  1 tbsp curry powder
*  2 vegetable bullion cubes
*  3 tbsp butter
*  2 tbsp lemon juice
*  salt and pepper
*  pumpkin seeds for garnish


1. In a skillet, melt butter and saute onions until softened (5-6 minutes). Add ginger, salt and pepper and cook for 2-3 more minutes.
2. Transfer onions into a small blender, add 1/2 cup water and blend everything until perfectly smooth.
3. In a large pot, mix together pumpkin puree, curry powder, bullion cubes and water (into desired consistency), and cook everything for about 5 minutes.
4. Add blended onions and lemon juice, season with more salt and pepper if needed and cook everything for 10 more minutes.
5. Serve garnished with pumpkin seeds!

   I eat it for lunch, for dinner, as a starter, as a main dish, with sandwich or by itself, at the table, on the couch, sitting, standing... you got the idea how much I like it. Try it, I'm sure you will enjoy it too!

Good luck,

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