Gingered Pumpkin Soup with Molasses Froth

My daughter and I made a mini-Thanksgiving dinner tonight inspired by Felicity, an American Girl historical character who lives at the time of the American Revolution, in Colonial Williamsburg, Virginia. For our first course, we made a wonderfully delicious Gingered Pumpkin Soup based on a recipe from The Colonial Williamsburg Tavern Cookbook, adding some modern 5 star touches.



We melted butter in a saucepan, and added finely chopped onions and celery, cooking those until softened. Then we poured the chicken stock and mixed in unsweetened pumpkin puree, agave syrup, and ginger, bringing the mixture to boil, then stirring in light cream. We pureed the soup with an immersion blender and strained it so it is completely silky and smooth, seasoning it with salt and pepper to taste.

5 Star Foodie Junior sprinkled her portion with cardamom. I blended some light cream with dark molasses with an immersion blender, creating a Molasses Froth and spooned some on top of my pumpkin soup. I really loved the unique taste of Molasses Froth and will be sure to use it in other recipes in the future.



Happy Thanksgiving to everyone!