Friday, November 6, 2009

Gingered Pumpkin Soup

It's been pumpkin season for so long now, chances are, you have tried a few awesome recipes. While things like pumpkin pancakes are exciting, soup seems like too much work. I promise that this recipe will change your mind. Far from traditional pumpkin soup, this easy version is fast to make and incredibly tasty.

What you need:
a blender
4 cups of precooked pumpkin

and more:
1 cup cream
1 cup water
1 thick slice ginger, chopped
1 small onion, chopped
fresh/dried thyme
2 tbsp ricotta cheese
1 tbsp butter

Heat the butter on medium heat, and cook the onion and ginger until they brown. Put the pumpkin, cream and water in the blender and after you add the onion and ginger, blend until smooth. Return to a pot and cook with the salt and pepper for 5 minutes. Serve with ricotta cheese and thyme. The ricotta adds a nice protein touch to make this a complete lunch. If you are feeling adventurous, some bleu cheese will complement this soup very well.

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