Pumpkin Ginger Soup
1 cube vegetable bouillon
2 cups cubed pumpkin
4 cups cooked spaghetti noodles
1/2 cup diced onion
1/2 cup diced green pepper
1/2 cup sliced carrots
jalapeños to taste
Preheat the oven to 350 °F.
Place pumpkin cubes on a greased cookie sheet. Sprinkle cinnamon on top and bake for twenty minutes.
Heat 6 cups water to boiling. Dissolve 1 cube vegetable bouillon. Sprinkle copious amounts of ginger, salt, and black pepper in the water. Place spaghetti noodles, onion, green pepper, and carrots in water. When the noodles are about five minutes from done, stir in pumpkin. Add more ginger.
Add remaining seasonings to taste.
An autumnal soup with some bite.