I have been on a soup kick for the last couple of weeks. So when I opened my cupboard and noticed a can of pumpkin leftover from making pumpkin pies, a light bulb went off. I have never made nor have I ever tasted pumpkin soup until today. This soup in extremely easy to make, it’s healthy and it is delicious. The flavor the ginger, cumin and cilantro adds is perfect!
1 (15 ounce) can pure pumpkin puree
2 tablespoons extra virgin olive oil
3 cups chicken stock
1 Spanish Onion, chopped finely
1 garlic clove, crushed
1 teaspoon ground ginger
1 teaspoon ground cumin
1 tablespoon fresh cilantro, chopped finely
salt and fresh ground black pepper to taste
Instructions: In large pan heat olive oil and cook garlic and onion until softened over medium heat. Add the ginger, cumin and cilantro, stirring for about a minute. Add the pumpkin and the chicken stock, then season with salt and black pepper.
Bring to a boil then serve.