I have about 6 lbs of frozen pumpkin in my freezer right now (thanks M. and A.!). I made pumpkin cream soup, with just pumpkin, two carrots and one onion and it was really good. But a few days ago I was craving something a bit more spicy. So, I tried to make something with ginger.
I love ginger, I even made a YouTube video on how to make pickled ginger (click here if you haven’t seen it). But the flavor isn’t for everyone. You love it or hate it. Luckily, my boyfriend also loves it. eheh
So, what did I do? I put about 1 1/2 lbs of frozen pumpkin, one carrot and about 50g (about 2oz) of ginger root in a pan with just enough water to cover it. The pumpkin was frozen, so it would release a lot of water. When it was cooked, I used my hand blender to cream the veggies. Then, I tasted it and seasoned it with salt, and then added a handful of frozen spinach. At this point, you may not even need to boil it all over again, because it is so hot that it may be enough. But we do like to taste the spinach, so it is enough for us.
And it’s done. As simple as this. It is a spicy soup but the spinach brings the pumpkin and ginger flavors together, to make a really good combination of flavors.
It was a test and it worked out! It’s going to my top 5 of favorite soups. =)
Note: you can add more or less ginger, according to taste.