Curried Ginger Pumpkin Soup

Since I am usually cooking for 2-4 people(or two people with leftovers), I like to use small 2-5 pound pumpkins as soon as they show up at the farmers’ markets and produce stands. A pumpkin in this size range will make enough soup for 3-4 small servings from half and the other half can be roasted or steamed as a vegetable. This squash relative can do a whole lot more than just make delicious pies.

Pumpkins are loaded with vitamins, minerals and phytonutrients providing plenty of antioxidant and anti-inflammatory action inside the body. The fresh ginger root and fresh turmeric root boost that action up a couple of more notches. And don’t forget to save and roast the seeds for even more nutrition. What a great plant!

Soup doesn’t get much simpler than this. Six ingredients and less than 30 minutes from start to finish for a delicious whole food appetizer, side dish or main course. Adding a little tomato sauce makes a good variation on this recipe and makes for a more complex flavor. Add some fresh or dried chile pepper for a spicy version on a cold winter’s day.

Cut the seeded and peeled pumpkin into 1″ cubes. For two servings, this recipe uses approximately 3/4 pound of pumpkin meat. Place the chunks into a pot with a tight fitting lid. Add just enough water to just cover the pumpkin.

Add the minced fresh ginger and turmeric to the pot. Add enough water to just cover the pumpkin. Bring to a simmer over low heat and cover with the lid. Simmer for 10-15 minutes until the pumpkin is tender. Remove from the heat but do not drain.

Put the pumpkin, ginger, turmeric and any remaining liquid into a food processor and run until smooth. Run the processor for 15 second intervals, scraping down the sides of the bowl after each run. Add one cup of grass fed milk, cream, coconut milk, almond milk or soy milk. Run the processor another 15 seconds. Season with sea salt and black pepper to taste. Return to the pot and reheat if needed. Garnish with a spoon of grass fed sour cream or cashew cream if desired just before serving.

Ground ginger and ground turmeric can be easily substituted for the fresh roots in this recipe. Start with 1/2 teaspoon each and add more to taste. If you want to keep it really simple, just add a little more water instead of the milk or coconut milk.