The beautiful thing about pumpkins is that they adorn the entrance to your home, and then once the season passes, they adorn your dinner table by way of delicious food.  Could it get any better?
Being that the fall season has concluded, it is now time to roast this pretty bunch of pumpkins and repurpose them into some good eats.   First on the list is this ginger pumpkin soup.  Sweet and nutty, with a spicy punch of coriander and ginger, this soup will make your taste-buds dance.

1 large onion
1 1/2 tbl. chopped fresh ginger
2 tbl. olive oil
4 large garlic cloves, chopped
2 tsp. ground coriander
4 1/2 c. roasted pumpkin or squash
4 1/2 c. chicken broth
1/2 c. whole milk
3/4 tsp. kosher salt
1/2 tsp. pepper

1)  Heat the oil over medium-high heat in a medium-to-large pot.
2)  Sauté the onion and garlic until golden, 5 minutes.
3)  Add the garlic and coriander and cook until softened, 1-2 minutes.
4)  Add the pumpkin, broth, salt and pepper and simmer over medium-low heat for 10 minutes.
5)  Allow the soup to cool slightly, and then purée in batches in a blender until smooth.
6)  Pour puréed soup back into the pot along with the 1/2 cup of milk, and let simmer for 5 minutes.
(for a thinner consistency, add 1/4 cup increments of milk until the desired thickness is achieved.)

*Recipe very slightly adapted from Sunset Magazine