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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
salt
pepper
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.
I got the stuff! Making this tonight!
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