There is a magic in the air during the first few weeks of cooler weather that inspires us to layer ourselves and our wee ones up, and head outside. For a short period of time, it is the most perfect temperature to enjoy and shop any city’s greenmarkets for gorgeous seasonal fruits and vegetables. The glorious pumpkin—one of fall’s most versatile foods—offers a plentitude of culinary opportunity for the creative cook. Below is a delicious Ginger Pumpkin Soup recipe which will have everyone in your home asking for seconds!
2 cans (15-ounce) Pumpkin Puree, 3 cans (14 1/2-ounce) Chicken Broth, 1 can (11 1/2-ounce) Pear Nectar, 1/3 cup Creamy Peanut Butter, 2 cloves Garlic finely chopped, 2 tablespoons Grated Fresh Ginger Root, 2 tablespoons Finely Chopped Green Onion, 1 tablespoon Fresh Lime Juice, 1/2 teaspoon Salt, 1/4 teaspoon Ground Cayenne Pepper, Toasted Pumpkin Seeds, Chopped Chives
In a 6-quart saucepan, combine pumpkin puree, chicken broth, and pear nectar. Bring to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes.
In a blender or the bowl of a food processor fitted with chopping blade, process 1 cup pumpkin mixture with peanut butter until smooth. Return to saucepan with the remaining pumpkin mixture. Add garlic, ginger root, green onion, lime juice, salt, and cayenne pepper; cook 10 minutes over medium heat.
Divide soup among soup plates and garnish with pumpkin seeds and chives, if desired. Serve immediately.
Recipe and image via Country Living