TOO MANY PUMPKINS! A friend of a friend had a fall wedding and left my friend, the maid of honor, with dozens of pumpkin gourd favors left by guests. She decorated her home with them and wondered what to do with them. I didn’t actually believe I’d do anything with them, but I shocked myself by actually following through.

I found a basic mini-pumpkin soup recipe and modified the hell out of it. I basically used the recipe to get the skinny on cooking the pumpkin and the order in which to do things. I eliminated the italian herbs and parmesan and instead aimed toward a ginger-flavored soup, lightened with whipping cream. I also toasted the pumpkin seeds in oil and salt to use as a garnish. YUM!

Also, the product of the day is The Ginger People’s Minced Ginger. I’ve moved at least twice with this jar of ginger, which means I’ve had it at least 4 years and it’s still delicious, spicy and wonderful for flavoring asian dishes and, well, this particular soup. It’s exceptionally strong, so a little goes a LONG way. I’m finally running out and will definitely be buying a new jar!