GINGERY PUMPKIN SOUP

Gingery Pumpkin Soup image

Provided by Florence Fabricant

Time 45m

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons shelled pumpkin seeds
1 tablespoon extra-virgin olive oil
4 teaspoons minced fresh ginger
2 large cloves garlic, minced
1 1/2 teaspoons ground cumin
4 cups cubed raw pumpkin
5 1/2 cups water
Juice of 1/2 lemon
Salt and freshly ground pepper
1 tablespoon finely chopped fresh cilantro

Steps:

Toast the pumpkin seeds by heating them in a small dry skillet or in a toaster oven. Set aside.
Heat oil in a heavy saucepan. Add the ginger, garlic and cumin and saute, stirring, until garlic turns golden.
Add the pumpkin and water, bring to a simmer and cook until the pumpkin is soft, about 20 minutes. Puree the mixture in a food processor; then, pass through a sieve and return to the saucepan.
Reheat, adding lemon and salt and pepper to taste. Thin with a little additional water if desired. Fold in the cilantro. Serve with a sprinkling of pumpkin seeds on each portion.

Nutrition Facts : @context http, Calories 48, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 539 milligrams, Sugar 2 grams, TransFat 0 grams