Saturday, November 17, 2012

Super Easy Gingered Pumpkin Soup #Recipe

Pumpkin Pine
Pumpkin Ginger Soup
3 cups pumpkin puree
 2 cups Vegetable Stock
¾ cup coconut milk
2 tablespoons lemon juice, fresh squeezed
1 tablespoon ginger, minced
  In a cast iron pot (Le Creuset) heat a wee bit of olive oil, add pumpkin puree, cook just until there are some brown edges and it gets a little “roasty.” Add stock and coconut milk and whisk until smooth. Whisk in in lemon juice and ginger.
Bring to a boil then reduce to a simmer and cook for 5 minutes.
So simple! This recipe can even be made in advance and reheated as a part of a great make-ahead Thanksgiving.

Here's A Secret : Citrus will really bring out the flavor of all squash, not enough for anyone to really distinguish its presence, just a little bit. A squeeze of lemon into butternut soup or even on courgettes will wake up their flavours incredibly.