I bought a can of pumpkin the other day and spent forever debating what to do with it, and finally decided to make a soup. The 35 C weather wasn't going to stop me, either! (leftover pumpkin will be going in muffins, maybe. Or waffles. I still don't know yet)
The spices are really subtle here, which is nice because the pumpkin flavour really comes through.
Edamame Pumpkin Soup
makes 1 serving plus lots of leftovers
1/2 an onion, grated
2 tsp grated ginger (or 1 tbsp for more kick)
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp powdered ginger
1 1/3 cups pumpkin puree, plus 2/3 cup water to thin it out. To make pouring that much easier, because pumpkin puree is thick & dense stuff...
1/3 cup shelled edamame beans- or more! That's all I had at that time
All you need!
In a pot over medium to medium-high heat, saute onion and ginger in 2 tsp of oil. When the onion is transculent, add spices and stir wildly as you take the pot of the heat. You don't want anything to burn!
Now, add pumpkin+water mixture to pot. Place it back on heat and add between 1 1/2 to 2 cups water. It's all dependant on your own texture preferance. Stir in edamame.
Bring to a simmer and let heat through... this soup doesn't really require any boiling or long simmering, but I'm sure that doing that would result in some real yumminess. :)
Serve topped with extra cinnamon, if you're a cinnamon junkie like I am. :)