We've been cooking parts of our Thanksgiving meal that will last for the week, and today, D and I prepared the spicy gingered pumpkin soup that will be our appetizer.
On Saturday night, I roasted two medium-sized pumpkins--the kind that are like a peach-tan color, not the bright orange ones. I quartered them, removed the seeds and pulp (setting them aside to roast later on) and seasoned the pumpkin meat with cumin, coriander, black pepper, paprika, salt, and lots of ginger. I laid them skin up in the oven at 400 degrees for about an hour.
We cooled them off outside on the porch, and then today I peeled them and cooked the pumpkin with carmelized onion and apples and more of the same spices. Then I had to leave to go to work for a bit, and while I was gone, D put the mixture through a blender and ta da, now we have about a gallon of soup. We'll just add some light cream to the soup on Thursday, and serve it in cups as our guests arrive.