Ginger Pumpkin Soup (Vegetarian)

1 medium pumpkin (will not all be used; or, 12 cups pumpkin pulp)
2 tsp powdered ginger
1 tsp powdered mustard
1½ tsp salt
2 tsp freshly-ground pepper
250 mL table cream (18% milk fat)
4 eggs

Halve pumpkin; remove seeds. Place halves cut-side down in shallow baking dishes or on cookie sheets with rims; bake for 1 hour at 350°F. Rotate pumpkin halves so cut sides are upward; bake for another ½ hour.

Scoop pumpkin flesh from the rind. Run about 2/3 of it -- this should be about 12 cups, packed -- through a blender or food processor, adding enough water that the result can flow slowly. (The remaining pumpkin is not needed for this recipe.) Put the result in a large slow cooker; mix in spices and bring to a simmer. If necessary, add more water to give a thick soup. Mix in the cream.

Beat 2 of the eggs, and mix in about the same volume of hot soup, then add the mixture back to the crock put with good stirring. Repeat for the other 2 eggs. Bring back to a simmer.

Serve as-is or over chunks of bread.

Copyright (C) 2009 by Joel Polowin. Permission is hereby granted to reproduce this material in any non-profit medium provided that its content is not altered and that this notice is appended. I would appreciate receiving a copy of any publication in which it appears: Joel Polowin / 18 Norice St. / Nepean, Ont. / CANADA / K2G 2X5 but remove the XYZZy it's a little magic to baffle the spambots.

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