Pumpkin Ginger Soup

So here's that soup I mentioned the other day. It's very, very simple. This soup is based off of Dalva's soup (Dalva was the housekeeper where P lived in Brazil), which appears to have used a different variety of pumpkin.

Additionally, this is my October entry for No Croutons Required.

2 1/2 cups pumpkin puree
4 cups water
1-2 tablespoons freshly grated ginger
pinch salt
1 tablespoon pumpkin skin puree (optional)
couple teaspoons olive oil (optional)

Mix the above, except oil, in a saucepan. Bring to a slow boil, reducing until it's the thickness of tomato soup. Remove from heat and puree using a blender or immersion blender. Ladle into bowls and drizzle with oil. Serves 2-4.

Comments

  1. Lisa Turner11:16 AM

    Thanks for this lovely entry! Pumpkin soup is one of my favorites.

    ReplyDelete
  2. Unknown3:33 PM

    What a gorgeous colour your soup is! I love pumpkin soup, I had some tongiht actually.

    Thanks for submitting it!

    Holler
    Tinned Tomatoes
    xx

    ReplyDelete

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