Ginger Pumpkin Soup

Ginger Pumpkin Soup (Rose’s original)


4-5# pumpkin, baked, mashed

5-6 carrots, boiled and mashed

1 grated apple or pear

1⁄2 large onion finely diced

5T butter or pumpkin oil

2-3 inches ginger finely diced

3 T dark brown sugar

2 small cans chicken or veggie broth

2 cans water (as needed for viscosity level preferred)

hot chili flakes, toasted pumpkin seeds, spoonful of yogurt or sour cream, fried parsnip strips – optional

topings

Saute onion and ginger in butter, add pumpkin, carrots, pear and brown sugar. Saute 5 minutes. Add

liquids. Puree and serve hot. Freezes well.

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