Last Spring I was at the Perelman Center at Hospital of the University of Pennsylvania for some tests and orientation prior to my open heart surgery. I found this wonderful ginger, artichoke and carrot soup at the little lunch bar off the lobby. It was one of a couple of dozen choices. I spoke with the chef who made it and gave him my compliments. Today was my second attempt to produce something similar. My first attempt was a complete failure. It was totally overpowered by the ginger. Today, I needed to make lunch and we didn’t have any meat to speak of. We will be feasting tomorrow. I have lots of pumpkin that I froze last month, so this seemed like a simple, healthy meal for the eve of the feast.
- 1 quart processed Pumpkin
- 3 cups Water
- 2 Carrots
- ~ 1-1/2″ fresh Ginger, peeled
- 2-6 oz. jars Cento quartered, marinated Artichoke Hearts (Cento has 4% DV sodium compared to 18% for most other brands.)
- 2 green bell Peppers
- 2 cloves Garlic
- 1/2 teaspoon Nutmeg
- 6 grinds Black Pepper
- 1/4 cup Olive Oil
Thaw the pumpkin ahead of time. Pour it into a medium sauce pan. Start heating on low heat. Stir frequently. Rinse out the remaining pumpkin with the water into Ninja blender. Add the Carrots, Ginger, undrained Artichoke Hearts and Green Peppers. Pureé this mixture thoroughly, then add it to the saucepan. Press the Garlic onto a cutting board and let it sit for 15 minutes before adding it to the saucepan. Have a larger pan with water in it to set the saucepan in, to form a double-boiler. Stack them and use it like a double boiler to avoid scorching the soup. Add the Nutmeg, Black Pepper and Olive Oil. Let the soup heat for an hour or more. 6 to 8 tasty servings. It needs no salt.