Reply #5: Best pumpkin soup we've ever had (my tweaks on existing recipes)

[NRaleighLiberal]

In a large pan (12 inches wide, 6 inches tall min), saute 1 large chopped sweet onion, 2 cloves chopped garlic and a 1 inch piece of fresh ginger - peeled and chopped - in 2 tbsp butter over medium until limp (10 min or so, stir often).

Add 6 cups fat free, low sodium chicken broth, 2 medium peeled quartered potatoes (we love yukon gold), 4 cups of pumpkin puree - season with 1 tsp salt, 1/2 tsp nutmeg, 1 tsp cinnamon, 1/4 tsp red pepper flakes and 1/4 tsp Garam Masala (Indian curry type spice) - bring to a boil and simmer for 30 min covered.

Use an immersion blender (makes it easier - if you don't have one, a food processor) to puree - return to pan, add 1/2 cup milk - stir well.

we serve it topped with toasted, spiced pumpkin seeds (we make from the pumpkin guts!).

to make the pumpkin seeds, remove pulp and strings from the seeds from a pumpkin - put seeds on a cookie sheet, spray with pam, season with a pinch of salt, sugar and cinnamon to taste - roast at 300 for an hour or so, until nicely golden and crunchy.