Pumpkin-Ginger Soup

1 onion, chopped
3-4 cloves garlic, smashed
1 tbsp. ground fresh ginger
1 tbsp. oil
2 carrots, sliced
2 pounds fresh pumpkin, peeled and seeded and cut into chunks
5 cups chicken or vegetable stock
Salt and pepper to taste

Sauté onion, garlic and ginger over medium heat until soft. Add stock, carrots, and pumpkin. Heat for 30-45 minutes until all the vegetables are soft. Blend until creamy and smooth in a food processor, blender, or with a soup blender. That’s it! This is a flexible recipe – adjust the amount of ginger to taste. You can use canned, drained pumpkin, but the fresh is so good! For the holidays, serve in little, hollowed out pumpkins as bowls.

Makes about 8 cups.