If you already have your pumpkin cooked, this soup can be ready in about the time it takes to boil a pot of water.
1 tablespoon butter (or olive oil)
2 garlic cloves, chopped
2 cups of water
2 cups of pumpkin, puréed
2 teaspoons curry powder
1 tablespoon apple cider vinegar
1 teaspoon fresh grated ginger root
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup cream (or milk)
Roasted pumpkin seeds for garnish
- Sauté garlic in butter (or oil) in a soup pot over medium heat for a few minutes. Be careful not to let the garlic brown.
- Add everything else except the cream (or milk). Bring to a boil. Salt and pepper to taste.
- Turn heat down, add cream (or milk).
- Top with roasted pumpkin seeds and serve warm.