Does pumpkin only have to be served in the fall??? Hell no!! You can have this wonderful healthy vegetable anytime of the year. I know I do!!
I live by the statement, “I am an adult and I can do whatever I want”!! Who says you can only have certain things as certain times of the year. I really like pumpkin at anytime. So I was very happy to have some still in our freezer that my lovely girlfriend, Marie had shared with me.
This soup came together at the spur of a moment. I had made the Pumpkin Pecan Muffins which you saw yesterday and still had loads of pumpkin leftover. So Ken started on the soup and I gave my two cents worth to create it!!
- 1 Tbsp. olive oil
- 1 sweet onion, diced
- 3 roasted garlic cloves, pureed or 1 tsp. garlic
- 1 tsp. ginger paste
- 1 tsp. lemon grass paste
- 2 tsp. cilantro paste
- 4 1/2 cups pumpkin puree
- 10 oz. can chicken or vegetable broth
- 10 oz. water
- 1 1/2 cups half and half cream
- Parsley for garnish
- Saute onion until very tender and transparent in the olive oil in a large pot. Add the garlic, ginger, lemon grass, cilantro and saute for 1 min. Add the pumpkin puree, chicken broth and water and let simmer gently for 10 min. Add the cream and heat through. Serve with parsley for garnish.