Pumpkin Ginger Soup

This has become a traditional part of my Thanksgiving meal. I make a big pot the day before Thanksgiving and have a bowl with a sandwich or grilled cheese--an easy, satisfying meal after a day of baking.

My family has its Thanksgiving meal in the afternoon, so a bowl of Pumpkin Ginger Soup keeps me from being grumpy while I smell that turkey cooking.

This soup isn't sweet like Pumpkin Pie. It is hearty and using a tart apple in the recipe adds a nice flavor. It also taste better after taking a moment to count a few of those blessings we take for granted the rest of the year.

Here's my recipe. I believe I found it at cooks.com:

Pumpkin Ginger Soup

2 cups--or 1 can pumpkin (not pumpkin pie)
3 cups chicken broth
3 tablespoons butter
1 cup light cream
1 medium onion, diced
1 medium apple, diced (I used a Granny Smith apple)
1 teaspoon ground ginger
1/2 teaspoon salt

Melt butter in a heavy saucepan. Saute onion and apple until tender. Stir in pumpkin, broth, and spices. Remove from heat.

Process or blend until smooth. Return to saucepan and stir in cream.

Heat through and serve.

Enjoy and Happy Thanksgiving.