Cinderella Pumpkin Soup

The huge pumpkin that my coworker Laura bought me for $4 last week has fed us for a week! Three different soups, two lasagnas, two loaves of pumpkin bread, and a pumpkin pie.


Today's dinner was Cinderella Pumpkin Soup, made with wine and garnished with crystallized ginger (mmmm):

Cinderella Pumpkin Soup

2 cups cooked pumpkin
1 cups chopped onions
2 Tablespoons olive oil
2 cloves garlic
2 cups chicken broth
3/4 cups white wine

freshly ground pepper
kosher or sea salt
cream or milk

Optional garnishes:
grated nutmeg
chopped crystallized ginger
croutons or
freshly popped popcorn

Lightly brown onions with the olive oil in a soup pot. Add garlic and cook until it softens but doesn't brown, about 1-2 minutes. Add the pumpkin, broth, wine, salt, and pepper, stirring to blend. Cook for about 30 minutes over medium heat. Puree soup. Serve hot with 2-3 T cream or milk in each bowl. Garnish as desired. Serves 4.