Today’s guest post comes from John Lee, one of my fellow Hot From the Kettle writers and a co-teacher my recent Williams Sonoma cooking demonstrations. John’s writings, recipes and photographs can be found at Black Tie and Flip Flops and he can be found on Twitter at @JohnLeeSandiego. Here’s here today to share his recipe for Pumpkin Ginger Soup
This is one of those super easy recipes that serve as a great appetizer course or just a great Saturday lunch. I love it as a “planned leftover”: serve it in espresso cups as “soup shooter” and send the rest home with guests as an after dinner favor.
Pumpkin Ginger Soup
- 3 cups pumpkin puree
- 2 cups Vegetable Stock
- ¾ cup coconut milk
- 2 tablespoons lemon juice, fresh squeezed
- 1 tablespoon ginger, minced
In a large pot combine pumpkin puree, stock and coconut milk and mix well until smooth. Blend in lemon juice and ginger. Bring to a boil then reduce to a simmer and cook for 5 minutes. Serve.
You won’t notice the lemon juice unless you leave it out. The wee bit of acid from the lemon really wakes up the pumpkin flavours. Remember this trick for butternut soup and all other dishes using squash (including zucchini bread).