I got the basic recipe for this soup from Sunset Magazine and I just tweaked it to my preferences. You should have seen my kid's eyes when they realized they got to eat their soup out of their very own pumpkin! I wish I would have made a straight cut across the top of the pumpkin instead of what I did in this photo as it proved a bit hard to get the soup out. Still is was fun and I would do this again. It was a nice way to use up the small pumpkins from the garden that we had been using for decorating.
Healthy Pumpkin, Ginger Soup Recipe - Served in Personal Pumpkins
1 large onion, chopped
1 1/2 Tbl chopped ginger (fresh)
2 Tbl olive oil
4 large garlic cloves, pressed
2 tsp ground coriander
1 tsp sucanat, honey or maple syrup
4 cups fresh or frozen pumpkin, ground
salt and pepper to taste
Italian bread crumbs (optional)
Cut tops off 4 small washed pumpkins and scoop all guts out. Place on a cookie sheet and bake at 250 for 1 & 1/2 hrs or until inside of pumpkin can be pierced with a fork. Don't over cook!
While pumpkins are cooking, in bottom of soup pot, saute onion, ginger and garlic in olive oil until translucent. Add coriander, ground pumpkin, broth, salt and pepper. Bring to a boil, then reduce heat to medium and cook for 20 minutes. Process soup through a blender, pour soup into warm pumpkins and sprinkle with bread crumbs. Serve on individual plates.