The robust flavor of pumpkin soup is spiced up with the addition of ginger and cumin. The ginger brings a sweet tanginess to the pumpkin. The smokiness of the cumin brings in balance, tying the tangy ginger and savory pumpkin together. Use fresh pumpkins harvested from the garden or canned pumpkin puree.
Preheat the oven to 450 degrees.
Cut the. pumpkin in half and scrape out the seeds and fibrous strings. Cut each half again and remove the peel. Chop the pumpkin into 2 inch chunks and spread on an oiled baking sheet. Lightly sprinkle the pumpkin chunks with salt and roast for three to five minutes, just until the color deepens.
Heat a large pot on medium heat. Add 2 tablespoons vegetable oil to the warm pot. Finely chop one small onion and add to the pot.
Add the warm pumpkin to the pot and stir quickly for two minutes. Add 1 teaspoon ground cumin and stir for one minute.
Pour two cups of chicken stock into the pot and bring to a boil. Allow the mixture to boil for 10 minutes then lower the heat to medium low. Let simmer for 10 minutes, until the pumpkin is soft. Pierce with a fork to test.
Puree the pumpkin mixture using a blender or food processor. Work in batches to ensure all the pumpkin is pureed. Place pureed pumpkin into a mixing bowl until all the mixture is processed.
Add 1 tablespoon vegetable oil to the pot and warm the oil, bringing the heat up to medium high. Pour the pureed pumpkin into the pot and slowly stir in 2 cups of chicken stock. Stir in 1 cup of room temperature milk or 1/2 cup of cream.
Bring to a quick boil and let boil for three to five minutes. Turn down the heat to low. Add 1 teaspoon ground cumin and 1 teaspoon grated ginger to the soup. Slowly stir in 1 tablespoon brown sugar.
Taste the soup. Add more sugar to sweeten or additional cumin and ginger for spiciness. Serve warm with a sprinkle of cinnamon for garnish.
Canned Pumpkin Puree
Heat a deep pot with 2 tablespoons of vegetable oil over medium high heat.
Finely chop one small onion and add to the pot. Cook the onion until nearly translucent.
Add 15 ounces of canned pumpkin puree to the pot along with 4 cups of chicken stock. Turn up the heat and bring to a boil.
Stir in 1 teaspoon cumin and 1 teaspoon grated ginger along with 1 cup of room temperature milk or 1/2 cup of cream. Bring back up to a boil for 1 minute. Turn down the heat to medium low. If the soup is too thin, add a little more milk and bring to a quick boil. If the soup is too thick, add a little more chicken stock.
Stir in 1 tablespoon brown sugar. Taste the soup. Add more sugar to sweeten or more spices to taste. Serve warm. Garnish with a sprinkle of cinnamon.