December 19th, 2008

Incredibly Easy Pumpkin Soup

I made this because I could feel some scratchiness hanging out in my throat, and this stopped whatever it was in its tracks:

~2 broth cubes (I always have some in the freezer, but if you don't have any, 1/2 cup water, broth, wine, or whatever is just fine)
~1 1/2 cups water
~5-6 cloves garlic, squished
~1-2 inches fresh ginger root, peeled and julienne cut
~1 15oz. can pumpkin
~1 15oz. can coconut milk (I used lite)
~2-4 tbsp. turmeric
~1-2 pinches cumin
~2-3 dashes ground red pepper (I used the Japanese spicy pepper, but cayenne would work fine, too))
~3-6 tbsp. Earth Balance (yes, it's rich and hearty, but you shouldn't hold anything back when you're getting sick :)
~S&P to taste

In a large saucepan, put the first three ingredients over medium/high heat. Cover, and when it reaches a boil, reduce heat, and let simmer for at least 15 minutes. Add the ginger, and simmer another 5-10 minutes. Scoop the garlic and ginger out with slotted spoon, add the rest of the ingredients, taste, adjust, and when it gets hot enough, enjoy!