In addition to the pumpkin ravioli we made for Halloween, we saved enough pumpkin to also make this delicious pumpkin soup, modified from this Food.com recipe. It was easy, filling and perfect for a chilly fall evening.
2 tablespoons butter
2 celery ribs, diced
1 onion, chopped well
1 tablespoon flour1 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon nutmeg3 cups chicken stock
1 1/2 lbs diced pumpkin, roasted and peeled
1 cup half-and-halfchopped green onion
Tasted closer to butternut squash soup than pumpkin, but still delicious. Next time we’ll increase the spices a bit more and use fresh ginger.