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Gingered Pumpkin Soup

7/10/2019

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5 cups mashed, cooked pumpkin
1 large onion, chopped and peeled
2 ripe tomatoes, skinned and diced
1 teaspoon ground turmeric
1 tablespoon ginger powder
2 teaspoons brown sugar
1/4 teaspoon grated nutmeg
2.5 cups chicken stock
Salt and pepper to taste
1.5 cups plain yogurt
Parsley and pumpkin seeds to garnish, if desired

Saute onion in a pan for 2 minutes. Put pumpkin,onion, tomatoes, turmeric, ginger, sugar, nutmeg, and stock in a large pot. Bring to a boil. Simmer for 10 minutes. Puree the mixture with a blender, food processor, or immersion blender. Season with salt and pepper. Stir in the yogurt. Taste and adjust seasonings as you wish. Garnish as desired.

​Note- heavy whipping cream can be used in place of yogurt.
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  • About US
    • Our Story
    • Sustainability
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    • Photography Policy
    • Field Trips
    • Homeschool Days
    • Recipes >
      • Send us your recipe!
    • Contact
  • Farm Store
    • Shop Online!
  • Pick Your Own
  • CSA Box Subscription