Roasted Pumpkin & Ginger Soup

Ingredients:

• ~ 2lb pumpkin (roasted);
• 1 medium sized onion;
• 2 garlic clothes;
• 2 cups vegetable broth;
• 1 teaspoon fresh ginger (chopped);
• salt, pepper, nutmeg and cumin to taste;
• cooking oil.

Directions:

1. Heat your oil in a dutch oven or any other cooking pan you have. Add chopped onion, garlic and ginger. Cook at a medium heat, stirring occasionally until the onion is translucent.

2. Next, add in roasted pumpkin, vegetable broth and spices. Bring to a boil and simmer for about 10 minutes.

3. Puree the soup in a blender or food processor. Work in batches.
   You can top this soup with roasted pumpkin seeds, golden flax seeds, like I did, or use your favorite nuts, herbs and/or seeds. Feel free to add in some sour cream, coconut milk or Greek yogurt to give the dish a smoother texture. Enjoy!

The images were taken with a Canon EOS 5D Mark III and a Canon EF - 50mm - F/1.8 lens.

_{logo by @kookyan}