This soup combines the zing of ginger with the smooth creaminess of pumpkin in a way which is wonderful to eat on its own, provide a base for a more complex soup, or even just drink straight from the jar.
1
1
onion (yellow)
1 tbsp
butter
Melt the butter in a large pot, adding in the onions and cooking until they are tender and translucent.
2
14 oz
pumpkin purée
2 cup
chicken broth
2 tbsp
ginger (fresh, minced)
Add the broth, pumpkin, and ginger. Bring to a boil, and then reduce to a simmer until all the elements are fully soft (about 20 min).
3
2 tsp
garam masala
1 tsp
tumeric
1 cup
half-n-half
½ tsp
salt
Purée in batches and return to the soup pot. Add the spices and cream. Bring back to temperature, but do not allow to boil.