The Great Pumpkin Soup

Ok, here's the vegetarian recipe:

INGREDIENTS
1 lg can pumpkin puree
2-4 cups veggie stock, depending on how thick you like your soup
1 cup unsweetened coconut milk (light) or 1/4 cup cream **
1/4 cup sugar (skip this if you used sweetened coconut milk!)
1 orange (for zesting and for it's juice)
3-4 carrots
1 to 1/2 butternut squash
cayenne pepper to taste
2t white pepper
2t powder ginger

GARNISH
cilantro
toasted pumpkin seeds

METHOD
Mix the first four ingredients together in a 4 quart pot
Meanwhile, slice and dice the veggies and roast them in the oven until tender. Careful not to over cook or burn! If you prefer, you can boil them.

Add cooked veggies to pot. Add zest of the orange. Carefully squeeze the juice of the orange into the pot, stirring every few moments so that the ingredients gently blend.

Add spices to your liking. I added cayenne, white pepper and ginger.

** IF you do not want to use cream or coconut milk, add a little more veggie stock.


Here's the non-veggie, more simple recipe!

INGREDIENTS
1 lg can pumpkin puree
2-4 cups chicken stock (depending on how thick you like your soup)
1/4 cream
1/4 cup sugar
1 orange (for zesting and for it's juice)
2t white pepper
2t powder ginger


METHOD
Mix the first 4 ingredients together in a 4 quart pot. Add zest of the orange. Carefully squeeze the juice of the orange into the pot, stirring every few moments so that the ingredients gently blend. Add spices to your liking.


Both recipes are great and both can be made either with veggie stock or chicken stock. If you do happen to make this soup, I'd love to hear how it turned out, so consider coming back and leaving a comment if you did just that!

Ciao for now!