Soup #2 Pumpkin Soup

Pumpkin Soup

about 2 lb pumpkin, peeled, 1" cubes
3 T. butter or garlic oil
1 onion, thinly sliced
1 garlic clove, minced
3 1/2 c. beef, chicken or vegetable broth
1/2 t. ground ginger
1 T. lemon juice
3-4 thinly pared strips of orange zest (opt)
1-2 bay leaves or 1 bouquet garni (recipe below)
1 1/4 c, milk (opt)
salt and pepper

To garnish:
4-6 T. light or heavy cream or yogurt
snipped chives

Bouquet garni
 1 fresh or dried bay leaf
few sprigs of fresh parsley
few sprigs of fresh thyme

Tie sprigs together with string or make a little cheesecloth bag.

1.  Melt the butter or oil in a large, heavy pan.  Add onion and garlic and cook over very low heat until soft but not colored.

2. Add pumpkin and toss with onion for 2-3 minutes.

3. Add broth and bring to boil over medium heat.  Season to taste with salt and pepper; add ginger and lemon juice, the strips of orange zest, bay leaves or bouquet garni.

4. Cover pan and simmer gently over low heat for about 20 minutes, stirring occasionally until pumpkin is tender.

5.Discard orange zest and bay leaves/bouqet garni.  Cool soup slightly, process in blender until smooth.

6. Add milk (if using) and reheat gently.  Adjust the seasoning as needed.  Garnish with a swirl of cream or yogurt and snipped chives before serving.

Notes:
-I used bay leaves and no milk (garnished with yogurt) and it was good!
-You could blend half the soup for a chunkier texture.
-You could use any winter squash instead of pumpkin. 
-I haven't tried this yet, but cinnamon and nutmeg might be super yummy added in.  Let me know how it turns out! :D
-Justin keeps asking for this one so I'm sure I'll make it again soon.