Pumpkin, Lobster, and Ginger Soup

This smooth and savory soup uses fresh ginger, which regulates the intestinal track and could prevent stomach ulcers....
Contributor

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. 

Ingredients

  • 3  Tablespoons  salted butter
  • cloves garlic, peeled
  • Spanish onion, peeled and diced
  • carrots, peeled and sliced
  • celery ribs, sliced
  • 2  Tablespoons  fresh ginger, grated
  • pounds fresh pumpkin, peeled and cut into chunks
  • quarts lobster stock
  • can pumpkin purée
  • 1  Cup  white wine
  • 1  Tablespoon  Worcestershire sauce
  • 3  Tablespoons  brown sugar
  • 2  Cups  heavy cream
  • 1  Cup  crème fraîche
  • 3/4  Cups  cream sherry
  • 2  Cups  ooked lobster meat, coarsely chopped
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1/3  Cup  toasted pumpkin seeds, for garnish

Directions

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.

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.