Last week I talked about my love of soup and butta, here. Yesterday I made a big 'ol pot of Pumpkin soup because it's especially fitting for this time of year....obviously! I've discovered that I'm not the biggest fan of this kind but the wee ones were (try saying that fast!) I must admit the addition of ginger made it a little less monotonous and the hunk slice of yummy bread helped! It was a particularly chilly weekend and we were happy to have heaping bowls of this waiting for us.
Pumpkin Soup, from Nature Mom's Blog
INGREDIENTS
1 tablespoon butter
1 tablespoon shredded fresh ginger
2 cups cooked pumpkin
4 cups vegetable stock or water
1 tablespoon tamari
1/2 cup milk
1/4 cup dry milk (optional - I didn't use it!)
1 tablespoon shredded fresh ginger
2 cups cooked pumpkin
4 cups vegetable stock or water
1 tablespoon tamari
1/2 cup milk
1/4 cup dry milk (optional - I didn't use it!)
1. Heat butter in a large pot and saute ginger to soften. Put the pumpkin and part of the liquid in a blender and blend until smooth. Add butter and ginger, plus other ingredients. Heat, but do not boil.
Serves 6
Pretty easy, right? Not to mention, economical and pretty to look at! I'll be posting about last week's soup, Potato Leek in the coming days.
Hope you are off to a great Monday morning! A holiday for many so enjoy!
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