Pumpkin Apple Ginger Soup
I always thought I hated soup as a kid. Turns out, I just hated my mother’s taste in soups. I do, however, detest pumpkin… except in soup. And this is one of the many soups that I make quick and easily, using canned pumpkin. It’s especially good when Charles is sick: he hates brothy soups, and if he’s ill, creamed soups are rarely a good idea.
So, the general recipe for this soup:
1 can of pumpkin
3 medium Granny Smith apples
1 chicken or veggie bullion cube
1-2 T minced fresh ginger
Fresh ground black pepper
Water
Empty can of pumpkin into a pan. Fill empty can with water and add to pan. Turn heat on medium. Add bullion cube. While bringing liquids to a boil, peel, core and dice apples and mince ginger. Add to pan. Cook until apple is soft.
Remove from pan and put in food processor. Liquefy mixture. Return to pan and simmer for another 10 minutes. Add more water to achieve desired consistency. Add fresh ground black pepper to taste.
Note: This soup is best if the flavors have time to blend. It’s almost always best the next day. Ginger gets stronger with time, so if you’re not a huge fan, use it sparingly.
