Gingered Sugar Pumpkin Soup
CATEGORIES
INGREDIENTS
  • Cooking Time: 20 mins
  • Servings: 8 big bowls
  • Preparation Time: 15 mins
  • 3 lbs. Sugar Pie Pumpkin (quartered and seeded)
  • 1 White Onion (Diced)
  • 2 T. Fresh Ginger (peeled and chopped)
  • 4 Granny Smith Apple (peeled, seeded and diced)
  • 2 T. Brown Sugar
  • 5 cloves garlic (chopped)
  • ½ t-spoon Ground Cinnamon
  • ¼ t-spoon Ground Nutmeg
  • ¼ t-spoon Ground White Pepper
  • ¼ t-spoon Ground Cayenne Pepper
  • 1 cup Apple Cider (unfiltered)
  • 3 cups or so Homemade Vegetable Broth or store-bought
  • ½ cup ½ and ½ milk (optional)
  • Salt and Pepper to taste
  • 3 T. Unsalted Butter
  • 1 cup Toasted Pumpkin Seeds
DIRECTIONS
  1. Pre-Roast the pumpkins in the oven until tender @375 About 20 minutes.
  2. Using a heavy bottom pot or Dutch-oven, melt butter and sweat onions, ginger and garlic with dried spices.
  3. Add the cider and diced apples and pumpkins
  4. Add the sugar and Broth. Simmer for about a half hour.
  5. Transfer to a blender. Carefully! Blend until smooth. Return to stove and
  6. incorporate the cream (optional) and season to adjust the flavor.
  7. Serve by garnishing with toasted pumpkin seeds
RECIPE BACKSTORY
very good