PUMPKIN GINGER SOUP TOPPED WITH SOUR CREAM AND CONDIMENTS© copywrite Marci Arthur 2009
1 Cooking Pumpkin, about 2 lbs. Cut into quarters, seeded and peeled
3 tablespoons butter
2 large leeks, including 1-inch pale leaves, cut into ½-inch thick slices
6 cups chicken stock
2-1/2 inch piece fresh ginger, peeled and minced to make 1 tablespoons
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup sour cream
½ cup chopped fresh cilantro
- Steam pumpkin until it is tender, but offers a little resistance when pierced with a fork, about 15 minutes. Using a melon baller, scoop pumpkin flesh into balls and set aside. (OR you can bake in foil for 1 hour, cool and then scoop our flesh.)
- In soup pot, melt butter over medium heat. Add all but 2 of the leek slices and sauté for two to three minutes, or until nearly translucent. Add broth, minced ginger, salt and pepper and pumpkin balls. Bring just below a boil, reduce heat.
- Simmer until pumpkin is very tender, about 10 minutes.
- Cut reserved leeks into very thin slices, and put in small bowl. Put sour cream and chopped cilantro in separate small bowls.
- To serve, ladle hot soup into bowls, garnish with spoonful of sour cream, and other condiments as desired.
Soup pot Sharp knife Melon Baller (large or small ice cream scoop)
Measuring cups Measuring spoons Cutting board
Ginger grater Soup bowls or cups