This has to be one of the simplest soups to make that we’ve ever run across, but so satisfying and healthful: pumpkin’s gorgeous orange color reflects the richness of its immune-boosting carotenes.
Paired with the powerful antioxidants in ginger, the result is a zingy, creamy, quick and delicious soup you’ll love, that will help to keep you in the pink of health through the sometimes-stressful holiday season.
1 tablespoon butter
1 tablespoon shredded fresh ginger
2 cups cooked pumpkin
4 cups vegetable stock or water
1 tablespoon Bragg’s liquid amino seasoning, or tamari
1/2 cup milk
1/4 cup dry milk (optional)
1. Heat butter in a large pot and saute ginger to soften. Put the pumpkin and part of the liquid in a blender and blend until smooth. Add butter and ginger, plus other ingredients. Heat, but do not boil.