3golden or yukon gold potatoes, peeled and cut in large cubesmedium sized potatoes
1inchknob of ginger root, skin peeled off
1 1/2cupscanned pumpkin puree
2cupschicken broth
1/2 tbscurry powder
1/4 tspchopped sage, fresh
1/2tspblack pepper
1tbscoconut cream (optional)for serving
Instructions
Heat a large saucepan or soup pot to medium high heat. Add olive oil to the hot pot. Add onions and cook 1-2 minutes until translucent and slightly browned.
Add potatoes and ginger to the pot. Stir continuously for 1 minute to keep the potatoes from sticking to the pot. Add all of the remaining ingredients to the pot and stir. Cook on medium low for 30 minutes or until the potatoes are cooked through.
Remove the ginger knob from the soup and turn the heat off. Use a potato masher or a large fork to puree half of the soup and leave the other half chunky.
To serve: Pour soup into a bowl and top with a tbs of coconut cream (optional). See the post for other great soup topping ideas.
Notes
If you like smooth soups, let the soup cool for 30 minutes, then pour the whole thing into a blender and puree until smooth. Pour back into the pot to heat more if necessary.