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Baked Pumpkin Ginger Soup

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Baked Pumpkin Ginger Soup
This soup makes a stunning starter to any of your full dinners, including Thanksgiving dinner of roast turkey.

Serves: 6

Ingredients
  • 1- 4 pound pumpkin
  • 6 cups chicken stock
  • 1 large onion, thinly sliced
  • 2 tbsp. fresh ginger, peeled and minced
  • 2 whole cloves garlic, peeled
  • 2 tbsp butter
  • 1 tsp dry mustard
  • 1 tsp ground ginger
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp creme fraiche cilantro for garnish

Instructions
  1. Preheat oven to 375˚F.
  2. Slice pumpkin into quarters Scoop out seeds and place cut-side up in roasting pan.
  3. Drop ½ tbsp of butter into each pumpkin quarter.
  4. Scatter sliced onions, fresh ginger and garlic cloves around pumpkin.
  5. Pour about 1 cup stock into pan.
  6. Cover pan tightly with foil and bake for about 45 minutes, until pumpkin is soft.
  7. Remove pan from oven and allow let cool slightly. Pour stock-moistened vegetables (with stock) into stockpot on top of stove.
  8. Scoop pumpkin from shell into pot and add remaining 5 cups of stock and bay leaf.
  9. Sprinkle all with dry mustard and ground ginger.
  10. Bring to simmer over medium heat.
  11. Simmer on low for 5 minutes.
  12. To Serve: Pour into bowls & garnish with dollop of creme fraiche & chopped cilantro.