Super Easy Gingered Pumpkin Soup #Recipe

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.