good soup. of the pumpkin ginger variety.
I love good soups. When a good soup meets my lips and warms my throat down to my belly, even my toes get a wiggle.
This is a perfect time of year for soups; and for using my favorite kitchen tool: an immersion blender. You don't need one for this soup, of course, but if you do then your kids will come running when you power it up: can I try mom? Would you like me to help? (Music to my ears).
Certainly it counts as their daily good deed for lent. Helping mom make dinner. How could you argue with that? Just because it is fun doesn't mean it doesn't count (of course, I tell them, helping fold that mountain of socks or taking out the compost are also very good deed ideas...).
Pumpkin Ginger Soup
3 T butter 2/3 cup chopped onion 8 ounces cubed butternut squash 2 cloves garlic, minced 1/2 tsp ground ginger 1/4 tsp nutmeg 1/8 tsp cloves 1/8 tsp cardamom 3 cups chicken broth 2/3 cup canned pumpkin 2/3 cup carrots 2 T brown sugar
3 T butter in large pot over medium heat. Add onions and pinch salt; cook, stirring for 10 minutes. Add squash, low-medium heat, cooking for 20 more minutes. Add garlic, 1 T olive oil, and the spices. Cook 5-7 minutes. Add broth, carrots and pumpkin. Bring to boil, then reduce to simmer. Cook 25 minutes then puree. Stir in brown sugar and salt to taste.