Roasted Pumpkin Soup with Fresh Tarragon

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Roasted Pumpkin Soup with Fresh Tarragon

 

1 5-pound pumpkin, cut into quarters, seeds scraped out and removed

2 tablespoons finely minced ginger

6 cups vegetable broth

1 cup soy milk

1 teaspoon ground nutmeg

1 tablespoon ground cumin

salt and white pepper to taste

 

In a pre-heated 400 degree oven, bake the pumpkin for one hour, until soft.

Scrape the pumpkin flesh into a mixer or food processor. Puree the pumpkin

adding some stock, puree until smooth. Place in a large sauce pan, add the

remaining stock, soy milk, fresh ginger, nutmeg and cumin. Bring to a boil and

then reduce to a simmer. Let the soup cool for about five minutes, adjust

seasonings with salt and white pepper. Ladle into bowls and top with chopped

tarragon.

 

 

 

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