I had a leftover can of pumpkin from Halloween and I did not know what to do with it. It was a chilly day so I thought, let’s make soup. My son who had never attempted to eat soup before, tasted it and asked for more.

The soup didn’t turn out as thick as planned. It turned out better!

Recipe:

Makes approximately 10 servings

15 ounce pumpkin purée
1 Tablespoon fresh ginger, peeled
1/2 medium yellow onion, peeled
4 medium cloves garlic, peeled
1 cup Italian parsley 
Juice of 1/2 lime
Salt and ground black pepper to taste 
1 cup chicken bouillon
2 cups room temperature water

Place pumpkin, ginger, onion, garlic, parsley, and lime in the food processor. Process until puréed. Place in stovetop pan , along with salt, pepper, bouillon, water, and coconut milk if using. Stir and cover. Warm on medium heat until boiling and bouillon is absorbed. Immediately remove from heat and serve.

We enjoyed eating it with my Ethiopian Injera Teff flatbread recipe for purchase in my cookbook for purchase. 

Children’s menu version:

15 ounce pumpkin purée
1 Tablespoon ground ginger
1/2 Tablespoon ground cinnamon
Juice of 1/2 lime
Salt and ground black pepper to taste 
1 cup chicken bouillon
1 cup room temperature water

15 ounce coconut milk

Place all ingredients in stovetop pan. Stir and cover. Warm on medium heat until boiling and bouillon is absorbed. Immediately remove from heat and serve.