Ginger and pumpkin are a prefect compliment for each other in this simple but exotic tasting soup. The best results come from using a small fresh Sugar Pumpkin or Kobocha Squash.
- 2-2 ½ pound Sugar Pumpkin or Kobocha Squash (if you are in a hurry or fresh pumpkin is not available use a large can 29 oz or two 15 oz. of pumpkin.)
- 1 medium onion minced
- 1 large clove of garlic minced
- 1 tablespoon minced ginger
- 2 teaspoons olive oil or butter
- 2 cups vegetable or chicken stock
- 1 tablespoon honey
- ½ teaspoon salt
- 1 cup milk
Cut the pumpkin or squash in half, remove the seeds, place in a baking dish with the cut sides down and bake in a 400 degree oven for about 40 minutes or until the flesh is tender. Remove from the oven, cool and scoop the pulp out of the shell.
While the pumpkin is baking heat a pan over medium heat, add the oil or butter and sauté the minced onion until translucent. Add the minced ginger and garlic- sauté for about 2 minutes more.
Puree the cooked pumpkin and the sautéed onions and ginger in a blender or a sieve- you can add a bit of the chicken stock if the mixture is too thick.
Bring the stock to a boil and add the pumpkin mixture, the honey and salt. Stir until blended then slowly add the mild. Continue cooking over low heat until the soup is throughly heated.
Serve with a dollop of sour cream or yogurt.