Tonight we prepared a pumpkin that had been growing in the garden until September and turned it into one of our favorite soups, a hot and hearty pumpkin soup!
This soup is easy to prepare and modify according to the mood. At times I have a craving for really spicy food and adding a bit more home-made curry and ginger turns this soft soup into a fiery bowl of deep yellow shades. I make the curry for this pumpkin soup by combining turmeric, chili powder, cumin, coriander powder and a bit of cardamom. If you accidentally season the soup too much, try topping the soup with avocado cubes or loimulohi (salmon that has been prepared on open fire).