March 31, 2006, Newsletter Issue #97: Pumpkin & Ginger Soup
Tip of the Week
Use up that left over pumpkin puree from your Thanksgiving or Christmas feast in this simple but tasty soup.
Pumpkin Soup with Fresh Ginger
1 Tablespoon olive oil
1 cup onion, diced
2 cups chicken stock
1 1/2 cups pumpkin puree
1 Tablespoon grated fresh ginger (more to taste)
1 cup evaporated skim milk
In a medium pot heat the oil. Add the onion and saute until translucent, about 5 minutes.
Add the stock, pumpkin puree and ginger. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Puree.
Add the evaporated milk. Do not boil; bring back to a simmer. Serve immediately.
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