Pumpkin Soup.


Here’s a lovely roasted pumpkin soup.


Recipe: Half and scrape clean a small pie pumpkin. Brush interior with olive oil, sprinkle with salt, cracked pepper, and insert 1-2 garlic cloves and a slice of ginger root. Place directly on oven rack and roast until fork pierces each easily.


Allow to cool before peeling off skin. Add a few hot cups of your favorite broth, with an optional heavy dollop of cream, until desired consistency. Puree and heat gently on stovetop. Serve.


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