PUMPKIN SOUP WITH GINGER AND CURRY

                       Isn't it wonderful when the fall holidays are over and just between Thanks Giving and Christmas there is so many pumpkins left over from decoration. Every year I cannot let myself throw out these beautiful fruits (or vegetables) and cut them and chop them,bake,roast and boil, to make a number of delicious things, one of which is the pumpkin soup.

Golden Hubbard Squash 

Here is a very minimalist             
pumpkin soup recipe made 
out of a Golden Hubbard Squash.
(this is squash, but it is sweet and meaty which makes for a hearty pumpkin soup;
you can use any variety of pumpkin    
you have on hand)    




INGREDIENTS:

.1 medium Golden Hubbard Squash or other pumpkin variety.
.1 white union
.1 tablespoon of freshly grated ginger root
.2 tablespoons of olive oil.
.1 cup coconut milk.
.1 teaspoonful salt
.1 lemon
.curry powder 

Directions:

1.Cut the squash or pumpkin, pill the slices and boil in water with a pinch of salt-20 minutes.

2.Take out of water and drain.

3.Saute the unions in the olive oil,add the grated ginger at the end.

4.Mix together the squash and the sauteed mixture, wait to cool  dawn and put in a food processor.

5. Mix until smooth.

6. Return back to the boiling pot, heat up gently, add the salt, curry, and coconut milk at the end.Do not overheat, it is not necessary to bring to a boil.

7. Squeeze half a lemon on top-gives it a nice kick and brings out the flavor.

8.Serve hot, sprinkle with curry and add a leave of parsley,mint,or other fresh herb of your choice.

ENJOY!

Great to share on a cold winter day! 

NOTES:
-I like things spicy, so I put more freshly grated ginger in my bowl of pumpkin soup- it warms you up even more and it is good immune support in the winter.For an extra hot kick add cayenne pepper to taste.  
-you can make this soup with milk or heavy cream.But I love how coconut milk combines with it, and also I decided to try lent untill Christmas, so I substitute the milk products when I can.