This pumpkin soup is creamy and comforting, but also has enough spice to be interesting. You can easily double the recipe by using a larger pumpkin simple. If you’re going to use fresh pumpkin, just put the pumpkin on a baking sheet, slit it to let out the steam, and cook it in a 170 oC or 350 F oven until soft — about 45 to 60 minutes. Split, let cool, and scoop out the seeds and pulp. Mash, or use blender or food processor until pumpkin puree is smooth.
Ingredients:
- 1 Tablespoon oil
- 1 small onion, sliced
- 2 cloves garlic – chopped or pressed
- 1 Tablespoon grated fresh ginger
- 1 Tablespoon coriander (ground seed)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch cayenne pepper
- 1/2 cup dry white wine
- 450 kg 1 lb of pumpkin.
- 1/2 cup milk
- 1/2 cup of cream
- 2 cups chicken or vegetable broth (can use bouillion)
- 1 to 2 teaspoons sugar