Photo courtesy of Marjorie Druker.
This smooth and savory soup uses fresh ginger, which regulates the intestinal track and could prevent stomach ulcers. Lobster adds a healthy source of protein to your soup, to keep you full after your meal.
In a stockpot, melt the butter over medium-high heat.
Add the garlic, onion, carrots, celery, ginger, and fresh pumpkin. Sauté for 15 minutes
Add the stock, pumpkin puréee, and wine. Bring to a boil.
Reduce the heat to medium and simmer until the pumpkin is tender and soft, 25 to 30 minutes.
Add the Worcestershire sauce, brown sugar, cream, crème fraiche, and sherry.
Pureé the soup in the pot using a hand blender or working in batches with a regular blender until smooth.
Stir in the lobster meat and season with salt and pepper.
Garnish each serving with toasted pumpkin seeds.