Pumpkin Ginger Soup

I hope this second pumpkin dish is more interesting than the previous pumpkin post as there are more pumpkin recipes to come. I think the family has turned yellow from too much beta carotine, luckily we are yellow skin and it did not show that much.

3 cups pumpkin puree 3 cans (15 oz)chicken broth2 cloves garlic,finely chopped2 tablespoons grated ginger root1 tablespoon lime juice1/2 teaspoon salt 1/4 teaspoon cayenne pepperA dollop of whipped cream(optional)Chopped chives (optional)


In a 6-quart saucepan, combine pumpkin puree and chicken broth. Bring to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes.Add garlic, ginger root, lime juice, salt, and cayenne pepper; cook 10 minutes over medium heat.Divide soup among soup bowls and garnish with whipped cream and chives, if desired.Serve immediately.