Pumpkin ginger soup

Yield: 12 cups

Measure Ingredient
5 pounds Pumpkin
1 bunch Leeks; white part only, sliced
⅓ bunch Celery; chopped
⅓ cup Shallots; minced
1 tablespoon Butter
1 cup Dry White Wine
1½ tablespoon Fresh Thyme; chopped
3 ounces Ginger Juice
4 cups Cream
Salt
White Pepper

Cube, peel and steam pumpkin until tender, about 20 minutes. Saute leeks, celery and shallots in butter until soft. Add wine and reduce until almost dry. Add thyme. Puree sauteed vegetables. Puree pumpkin.

Combine pumpkin, vegetables, ginger juice and cream. Season to taste.

Note: To make ginger juice, chop ¼ lb fresh ginger into chunks.

Blend in blender with a little water, then squeeze through cheesecloth to isolate juice.

Per Cup: 310 calories, 3 g protein, 11 g carbohydrate, 29 g fat, 18 g saturated fat, 106 mg cholesterol, 49 mg sodium, 2 g fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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