Roasted Stuffed Pumpkin Soup
- 1 quart of leftover pumpkin pulp
- (freeze any extra for another time)
- 10 cups water
- 4 Tbsp fresh minced ginger
- 3 tsp salt
- 1 can coconut milk
- 3 Tbsp maple syrup
- 1 tsp cinnamon
- 1 Tbsp Cardamom
- In a large stock pot, combine the pumpkin ginger and the water, and bring to a boil. Simmer for 10 minutes.
- Puree with an immersion blender, until smooth. Add the cinnamon, cardamom, maple syrup and coconut milk, and blend again, until smooth.
- Return to the stove and continue simmering. Add the salt and adjust for your taste.
- If a chunky soup is desired, you can add some of the leftover pumpkin stew to the soup!
Recipe by iEatGreen at https://www.ieatgreen.com/roasted-stuffed-pumpkin-soup/
3.5.3226