This is a wonderful soup to make. It takes a little prep, but so easy.
Cayenne pepper, chopped
3 tbsp fresh grated ginger
2 cups chicken stock
1 small onion
herbs of choice ( I used Thai basil and rosemary)
toasted pumpkin seeds (from the pumpkin I roasted)
paprika for garnish
Saute onion, ginger, and cayenne pepper.
Add roasted pumpkin, chopped
Add herbs (set some aside for garnish)
Add chicken stock
Once it has come to a boil turn off heat.
Puree using whatever method you choose. Blender, food processor, immersion blender (my choice) or don’t puree it at all.
Garnish with toasted seeds and some Thai basil. Sprinkle with a little paprika.