Ingredients
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1 small to medium white pumpkin - 1 stalk of celery
- 1 1/2 cups of skim milk
- 1/2 teaspoon of minced garlic
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground cumin
- 2 teaspoons of cilantro
- 1/2 teaspoon of salt
- 1 dash of cayenne
Directions
- Wash, peel, and core the pumpkin.
- Chop the pumpkin into small pieces.
- Place the pumpkin in a microwave safe bowl with a small amount of water.
- Microwave the pumpkin for 5 minute intervals until softened.
- Place the cooked pumpkin, celery, and milk in a blender.
- Blend until smooth.
- Transfer the blended pumpkin to a large soup pan.
- Add the garlic, ginger, cumin, cilantro, salt, and cayenne to the pan.
- Simmer over low heat until hot and bubbly. Stir occasionally.
- Serve hot.
- Refrigerate any uneaten spicy white pumpkin soup.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image Credits
Spicy White Pumpkin Soup © 2012 Heather Johnson
White Pumpkin on Stove © 2012 Heather Johnson
Cubed White Pumpkin © 2012 Heather Johnso
Cooked White Pumpkin © 2012 Heather Johnson
White Pumpkin Puree © 2012 Heather Johnson
Adding the Spices to the Pumpkin Soup © 2012 Heather Johnson
Finished Spicy White Pumpkin Soup © 2012 Heather Johnson
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