Foodie

Wednesday, December 10, 2008

Pumpkin Ginger Soup



I hope this second pumpkin dish is more interesting than the previous pumpkin post as there are more pumpkin recipes to come. I think the family has turned yellow from too much beta carotine, luckily we are yellow skin and it did not show that much.


Ingredients:
3 cups pumpkin puree
3 cans (15 oz)chicken broth
2 cloves garlic,finely chopped
2 tablespoons grated ginger root
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
A dollop of whipped cream(optional)
Chopped chives (optional)


Method:

In a 6-quart saucepan, combine pumpkin puree and chicken broth.
Bring to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes.
Add garlic, ginger root, lime juice, salt, and cayenne pepper; cook 10 minutes over medium heat.
Divide soup among soup bowls and garnish with whipped cream and chives, if desired.
Serve immediately.

Serves

3 comments:

ioyces said...

Aunty lily, u r very humorous!! Hope that u were just kidding about the skin color!! i had too much carrots one year and really turned yellow...and it takes about 6-12 months for the skin to become normal again!! :P

lilyng said...

joyces

i am only kidding but you know it is true.

chumpman said...

I always make sweetened pumpkin soup with sago condensed milk. Now I can have a try salted soup. Thanks, auntie Lily !

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