This soup was a good way to use up pumpkin puree leftover from making pumpkin challah. It is so warm with spices and so creamy that you will think that there is chili powder and cream in the recipe–but there is neither. The pumpkin makes it creamy and cinnamon and ginger supply the subtle heat.
And the recipe is so easy–it takes less than a half hour from start to finish and uses stuff in the pantry (well, stuff I always have in my pantry). It only tastes like it was hard work to make.
The recipe is based upon a recipe from Once Upon a Tart. The original recipe called for dried beans and fresh tomatoes, and, out of laziness, I changed it around to use canned beans and canned tomatoes. (more…)