Gingery Pumpkin Soup

1. 1

   Toast the pumpkin seeds by heating them in a small dry skillet or in a toaster oven.

2. 2

   Set aside.

3. 3

   Heat oil in a heavy saucepan.

4. 4

   Add the ginger, garlic and cumin and saute, stirring, until garlic turns golden.

5. 5

   Add the pumpkin and water, bring to a simmer and cook until the pumpkin is soft, about 20 minutes.

6. 6

   Puree the mixture in a food processor; then, pass through a sieve and return to the saucepan.

7. 7

   Reheat, adding lemon and salt and pepper to taste.

8. 8

   Thin with a little additional water if desired.

9. 9

   Fold in the cilantro.

10. 10

    Serve with a sprinkling of pumpkin seeds on each portion.

* Per serving · 4 servings · Values may vary.

No additional tips available.