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.