Do you love the health benefits of fresh ginger but wonder how to use it.  This soup uses a fair amount and is so delicious!  A tasty, spicy soup that will clear your sinuses for sure!  Seriously the spice is probably mostly from the ginger.  You can leave out the black pepper if you would like it a little less spicy and use half the amount of ginger.  I think this soup will put you in the mood for the season and give you a spring in your step!  I am a spice chicken and I liked this soup to give you some idea.  I do think the sour cream helps mitigate the spiciness.  Stir a nice dollop into the soup.  Delicious!!  I used homemade chicken stock which is probably less salty than store-bought, so add salt, to taste.

15 oz can pumpkin (425 g)
1 cup whipping cream (250 mL)
1 oz fresh ginger, minced (30 g)
1/2 tsp cumin (2 mL)
1/2 tsp cinnamon (2 mL)
1/2 tsp salt (2 mL)
1/4 tsp black pepper, optional (1 mL)
4 cups chicken stock (1 L)
Sour cream, optional

In blender, combine pumpkin, whipping cream, minced ginger, cumin, cinnamon, salt and pepper (if using); blend well.  Pour into a pot on the stove over medium heat and stir in chicken stock.  Bring to the boil, and then simmer 20 minutes on medium low heat.  Serve in a bowl with a dollop of sour cream, if desired.

Yield:  6 servings
1 serving
180.3 calories
5.7 g protein
14.2 g fat
1.4 g fiber
7.3 g net carbs 

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