Ginger Pumpkin Soup¶

Jim Brown
Ian Brown

• 2 lb pumpkin
• 1 onion stuck with 2 to 3 cloves
• 3 cups good, rich stock
• ¼ tsp cinnamon

• 2 Tbsp finely chopped fresh ginger

• ⅛ tsp fresh ground cardamom

• ½ tsp black pepper
• Salt
• 1 cup cream or milk
• Slivers of ham, for garnish or addition

Peel pumpkin and remove seeds and strings. Cut pumpkin into roughly 1 inch cubes. In a large pot, combine all ingredients, except salt and cream. Cover and simmer until pumpkin is soft. Remove onion and place pumpkin and liquid mixture in food processor. Purée in batches. Strain through sieve if necessary. Taste, adding salt and pepper, if required. Add cream and return to heat. Do not boil. Add garnish, if desired. Leftovers are excellent.

Note: Recipe can be doubled or tripled. Can be frozen for several months at stage prior to adding cream.