This soup combines the zing of ginger with the smooth creaminess of pumpkin in a way which is wonderful to eat on its own, provide a base for a more complex soup, or even just drink straight from the jar.
1
1
onion (yellow)
1
tbsp
butter
Melt the butter in a large pot, adding in the onions and cooking until they are tender and translucent.
2
14
oz
pumpkin purée
2
cup
chicken broth
2
tbsp
ginger (fresh, minced)
Add the broth, pumpkin, and ginger. Bring to a boil, and then reduce to a simmer until all the elements are fully soft (about 20 min).
3
2
tsp
garam masala
1
tsp
tumeric
1
cup
half-n-half
½
tsp
salt
Purée in batches and return to the soup pot. Add the spices and cream. Bring back to temperature, but do not allow to boil.