Gingered Pumpkin Soup Recipe
posted by Annie B. Bond on Care2.com
Feb 6, 2001 4:39 am
Adapted from The Peaceful Cook, by Harriet Kofalk (Peace Place, 1991).
This has to be one of the simplest soups to make that we’ve ever run across, but so satisfying and healthful: pumpkin’s gorgeous orange color reflects the richness of its immune-boosting carotenes.
Paired with the powerful antioxidants in ginger, the result is a zingy, creamy, quick and delicious soup you’ll love, that will help to keep you in the pink of health through the sometimes-stressful holiday season.
INGREDIENTS
1 tablespoon butter
1 tablespoon shredded fresh ginger
2 cups cooked pumpkin
4 cups vegetable stock or water
1 tablespoon Bragg’s liquid amino seasoning, or tamari
1/2 cup milk
1/4 cup dry milk (optional)
DIRECTIONS
Heat butter in a large pot and saute ginger to soften.
Put the pumpkin and part of the liquid in a blender and blend until smooth.
Add butter and ginger, plus other ingredients.
Heat, but do not boil.
Serves 6.
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