Pumpkin Soup With Ginger

By the end of summer, or rather the so-called rainy season, I always long for autumn to come. Autumn still is my favourite season and it's pumpkin time! I was excited to finally be able to cook pumpkin soup again, but this time I tried to experiment a little.

And here's the result: Pumpkin soup with ginger, curry and cinnamon!

A nice yet hot combination :)



What you need:

* pumpkin (I use the normal pumpkin, called "potiron" in french, because I like it much better than the famous Hokkaido pumpkin)
* water
* vegetable stock
* tomato puree
* fresh ginger
* salt
* pepper
* curry spice
* cinnamon

Remove the shell and cut the flesh into pieces. Do the same with a little bit of ginger (don't take too much as it has quite a strong taste) Put everything in a pot, pour water over it until it covers the pieces and add the vegetable stock in powder form as well as some tomato puree. Let it boil, then reduce the heat and wait till the pumpkin is soft. (shouldn't take too long)
Mix everything until you have a nice texture, then season it with hot curry powder, cinnamon, salt and pepper.
If you like, you can also add a bit of cream.
Enjoy~ :)


PS: In case you wondered what is in the soup on the picture: it's the leftover eggplant slices from my lunch. ;)

~Vail~