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Categories:Viewed: 43 - Published at: 9 years ago
Ingredients
- 1 tablespoon butter
- 1 medium onion, chopped fine
- About 2 cups roasted pumpkin or winter-squash chunks (see page 144)
- 2 cups light chicken stock
- 1/4 teaspoon grated fresh ginger
- Salt
- 1 tablespoon heavy cream, or more as needed
- A small fresh grating of nutmeg
Method
- Melt the butter in a small heavy pot, and saute the onion gently for 5 minutes.
- Add the pumpkin or squash and stock, and simmer for 30 minutes.
- Mash the pumpkin or squash right in the soup, using a fork or a potato masher, or, if you prefer a smoother texture, puree the soup with an immersion blender or in a food processor.
- Stir in the ginger, turn the soup into a warm soup bowl, and spoon the cream over it, with a sprinkling of nutmeg on top.
