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