This soup tastes best with fresh pumpkin, but the canned version is a reasonable substitute when fresh isn't an option or more effort than you feel like. You can also substitute the pumpkin with butternut squash or use canned coconut milk in place of the regular milk for a different flavor. I like to float croutons on top of the soup.
2 lb fresh pumpkin or 1 can pumpkin
3 TBSP butter
1 onion, diced
1-2 cloves garlic, minced
3 c. broth or water
½ tsp ginger
1 tsp parsley
1 c. milk
Salt and pepper to taste
If using fresh pumpkin or squash, remove seeds, rinse, and peel. Cut into one inch pieces. Melt butter in pan. Add onion and garlic. Cook until soft but not colored. Add pumpkin. If using fresh, cook for a few minutes. Add the broth or water, ginger, and parsley. Bring to a boil. Reduce to a simmer and cover for about 20 minutes or until fresh pumpkin is soft. If using canned, just heat through. For smooth soup, run pumpkin pieces through a food processor or blender. Return to pan. Add milk. Heat through. Adjust spices. Enjoy!
For an archive of more Meatless Monday recipes visit the Meatless Monday Campaign.