This winter, we’ve been eating lots of soup. It’s easy to prepare, easy to clean up, and easy to pack for lunch the next day. Butternut squash soup is one of my favorites, and I have been whipping up large batches and enjoying it for lunches for the past few months. After several dozen servings, even a favorite can become not so exciting, so I turned to my all time favorite squash: pumpkin.
If you haven’t noticed by now, I love pumpkin. I’ve shared lots of pumpkin recipes, and I enjoy eating pumpkin all year round. My goals for this pumpkin soup were simple- it had to be easy to make, and taste absolutely nothing like the butternut squash soup. Instead of turning to my favorite, herbes de provence, I opted for curry powder, ginger and cinnamon. Are you hungry yet?