Pumpkin Ginger Soup ~ Super Easy Recipe

by Melody Kettle

In the recent series of appearances of Team Hot From The Kettle at Williams Sonoma we learned really quickly that having something to prepare that would be ready shortly after we arrived was a critical to having a successful event. This simple soup has five ingredients, and other than a wee bit of mincing and squeezing requires very little effort.

Sometimes our desire to share all the flavours of the season with the family results in some belt loosening before the first spill of turkey gravy. This year consider a new tradition : "soup shooters." Instead of a full bowl of soup offer this treat in espresso cups as an appetizer. Send the rest of the soup home with guests in containers or serve for lunch on Shop Local Saturday.

Ingredients :

3 cups pumpkin puree

 2 cups Vegetable Stock

 ¾ cup coconut milk

2 tablespoons lemon juice, fresh squeezed

1 tablespoon ginger, minced

Method : In a large pot combine pumpkin puree, vegetable stock and coconut milk and mix well until smooth. Stir in lemon juice and ginger. Bring to a boil then reduce to a simmer and cook for 5 minutes. Serve.

Sure, chicken stock can be used in a pinch, but the depth of flavors from the vegetables in veg stock are like the difference between have two back-up singers and being backed up by the Mormon Tabernacle Choir. Be sure to use coconut milk, not the sweetened stuff used to make cocktails.