Recipe by The FruitGuys
2 cups pumpkin puree (see Cook’s note)
1/2–3/4 cup onion, finely chopped
3 tablespoons butter or olive oil
1/2 teaspoon salt
1 teaspoon–1 tablespoon sugar (optional)
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1/4 teaspoon nutmeg
A pinch to 1/4 teaspoon cayenne pepper
2–3 cups vegetable broth
- In a medium-size pot (around 4 quarts), gently brown onions in butter or oil over medium heat. Add pumpkin puree, salt, ginger, nutmeg, and pepper. Slowly add broth and heat thoroughly, but do not boil. Taste, and add sugar and/or more salt or other seasonings as necessary.
- Remove from heat. Soup may blended for a smoother texture or left as-is.
Serves 4. Prep time, 10 mins; cook time, 15 minutes (not including roasting pumpkin).
Cook’s note: Recipe may be doubled or halved. Try adding/substituting seasonings, like curry powder or fresh, finely grated ginger.
To make pumpkin puree: Preheat oven to 375 °F. Remove pumpkin stem, cut in half, and scrape out seeds and stringy bits (keep the seeds for making Roasted Pumpkin Seeds). Place cut-side-down on a lightly oiled cookie sheet. Roast 20 minutes, then turn cut-side-up and continue roasting until fork-tender, another 20 minutes or so, depending on thickness of pumpkin. Let cool, then scrape flesh from skin with a spoon. Puree in a food processor or blender, adding in water or broth one tablespoon at a time as necessary to help with blending.