Holidays are fun and fun is exhausting. As much as I like to cook, these are days that require rest, even in the kitchen. Shortcuts are welcome. Here is my simple version of Pumpkin Soup for Two:
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 Tablespoon grated ginger (or pinch of ginger powder)
1-1/2 or 2 cups chicken broth or chicken stock – as needed –
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 can of pumpkin – more if needed –
1/4 cup of cream- more or less – make it as creamy as you like
1/3 cup of grated Asiago cheese
salt to taste
Cook onions, celery, and carrot in butter for 5 to 8 minutes until onions are translucent. Add grated ginger and simmer for another minute. Add chicken broth and bring to boil. Simmer about 8 minutes or until onions and celery are tender and carrots are almost cooked. (If carrots are not mushy, they add a little crunch to the soup.) Add cinnamon and nutmeg.
Add as much pumpkin as it takes to make the soup the texture you desire. Stir and heat. Add as much cream as you like. Stir and heat. Add grated asiago cheese. Stir until melted.
Salt and/or pepper to taste. Serve warm.