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Pumpkin soup with ginger

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Source: From the test labs of SomethingEdible.com

Servings: Serves about 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Ingredients:

1 Tbsp butter

1 Vidalia onion large dice

3 cloves garlic minced

1 1/2 tsp salt (not added all at once)

1/4 tsp black pepper

1 lb pumpkin puree Ditch the can if you can help it.

12 fluid oz turkey stock (that's a cup and a half)

1 tsp fresh ginger grated

1/2 tsp Sriracha Optional, if you must.

2 fluid oz heavy cream (1/4 cup)

2 tsp rice wine vinegar

Instructions: Add butter, onion, garlic, pepper and 1 tsp salt to a large saucepan and sweat on medium heat for 10 minutess, stirring every couple of minutes. The onion will be translucent. Add ginger, stock and pumpkin and continue to simmer on medium to medium-low heat for 10 minutes, stirring occasionally. Brandish the stick blender and buzz until smooth, then stir in Sriracha and heavy cream. Season with the rice wine vinegar and the additional 1/2 tsp of salt if needed. Serve with a big ol' scoop of barley and garnish with grilled shrimp.

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