PUMPKIN GINGER SOUP RECIPE BY TASTY
This dairy-free pumpkin ginger soup is the perfect warming dish to welcome in fall! The slight bite from the jalapeño and Sriracha perfectly balances out the sweetness from the pumpkin. Whip it up this weekend for a cozy day in!
Provided by Rachel Gaewski
Categories Lunch
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt. Cook for 10-15 minutes, until the onions are translucent and softened.
- Add the garlic, ginger, and jalapeño. Sauté for 3-5 minutes, until fragrant and softened.
- Add the Sriracha, pumpkin purée, and vegetable stock and stir to combine. Cover the pot, reduce the heat to low, and simmer the soup for 15-20 minutes, until all of the vegetables are completely broken down.
- While the soup simmers, make the cilantro coconut cream: Add the chilled coconut cream to a liquid measuring cup or tall, narrow container, along with the lime zest and cilantro. Using an immersion blender, blend until the cilantro is completely broken down and the coconut cream turns pale green in color. Chill the cilantro cream in the refrigerator until ready to serve.
- Remove the soup from heat and stir in the coconut milk. Using an immersion blender, blend the soup until completely smooth. Season with the remaining teaspoon of salt. Stir in the lime juice. Season to taste with more salt, if needed.
- Ladle the soup into bowls and top each serving with 1 tablespoon of cilantro cream and toasted pepitas.
- Enjoy!
Nutrition Facts : Calories 1178 calories, Carbohydrate 66 grams, Fat 100 grams, Fiber 9 grams, Protein 11 grams, Sugar 77 grams
CREAMY GINGER PUMPKIN SOUP
This soup is wonderful on any day, but especially on a fall day having carved the pumpkin for Halloween. The ginger and curry flavour work well with the pumpkin.
Provided by Deantini
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot and add onions, cook until tender approx 5 minute.
- Add pumpkin, broth and ginger and cook over medium heat for approx 15 min until pumpkin is very tender.
- Puree with hand blender (or pour mix into regular blender) until you have a smooth texture.
- Add curry, tumeric and cream/milk and heat through without boiling. Add salt to taste.
- Serve with crusty bread.
PUMPKIN GINGER SOUP RECIPE
Got some leftover pumpkin? Then make this 30 minute vegan pumpkin ginger soup. Inspired by the Dominican cuisine, it is an easy to make yet flavor packed soup recipe that is freezer friendly.
Provided by Aysegul Sanford
Categories Soup
Time 30m
Number Of Ingredients 11
Steps:
- Place cubed pumpkin, onion, garlic, grated ginger, salt, and pepper in a medium saucepan. Pour in the vegetable stock and water.
- Bring to a boil over medium-high heat, turn down the heat to medium-low and simmer for 15-20 minutes or until a knife inserted into a pumpkin comes in and out easily.
- Use an immersion blender or transfer the hot mixture into a food processor or a blender and process until all the pumpkin is pureed.
- Transfer it back to the pan and boil it one last time. Taste for seasoning and add more if necessary.
- When ready to serve, if desired, sprinkle it with toasted coconut flakes, a pinch of cayenne and/or fresh sage.
Nutrition Facts : Calories 77 kcal, Sugar 7 g, Sodium 1815 mg, Fat 2 g, SaturatedFat 2 g, Carbohydrate 16 g, Fiber 1 g, Protein 2 g, ServingSize 1 serving
EASY GINGERED PUMPKIN SOUP
Rich and tasty with a hint of ginger- pumpkin soup is ready in 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- Heat oil in 3-quart saucepan over medium-high heat. Cook onion, gingerroot and garlic in oil 2 minutes, stirring frequently.
- Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 15 to 18 minutes, stirring frequently, to blend flavors.
Nutrition Facts : Calories 65, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg
GINGERED PUMPKIN BISQUE
Every spoonful of this pretty pumpkin soup hints of autumn. Serve it as the first course at your special, sit-down dinners. -Patricia Kile, Elizabethtown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, saute the shallots, onion and ginger in oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Gradually stir in broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the pumpkin, syrup and seasonings. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; cool slightly., In a blender, process soup in batches until smooth. Return all to the pan. Stir in cream and vanilla; heat through (do not boil). If desired, drizzle individual servings with additional cream and garnish with thyme sprigs.
Nutrition Facts :
PUMPKIN AND GINGER SOUP
Make and share this Pumpkin and Ginger Soup recipe from Food.com.
Provided by Norahs Girl
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat butter and oil until foaming in a large, heavy-based saucepan.
- Add ginger, vegetables, curry powder and spices.
- Stir-fry for 2-5 minutes .
- Then cover and cook very gently over low heat until vegetables have softened, 15-30 minutes , depending on size of chunks.
- Stir with a wooden spoon from time to time.
- Sprinkle with cornflour and stir in.
- Gradually add chicken stock, then milk, stirring constantly.
- Continue cooking, stirring, until soup thickens slightly and comes to the boil.
- Remove from stove and cool for 10-15 minutes .
- Process, blend or purée until smooth.
- Return to saucepan and reheat over low heat.
- Season to taste.
- Stir in cream and serve in piping hot soup bowls.
- I serve this with nice crusty rolls.
PUMPKIN SOUP WITH GINGER CROUTONS
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 1h30m
Yield 6 - 8 servings
Number Of Ingredients 10
Steps:
- Remove the crusts from the bread and dice it. Put it in a nonstick skillet over medium heat and cook, stirring, until it is evenly golden brown. Sprinkle with one teaspoon of ginger and the olive oil. Cook another minute or so, tossing the bread cubes so they become evenly coated with the oil and ginger. Remove the croutons from the heat and set aside.
- Heat the butter in a heavy saucepan. Add the celery and onion, cover and put over medium-low heat about 15 minutes, until the vegetables are tender. Check and stir them from time to time to see that they do not brown. Stir in the garlic and remaining ginger and cook over low heat a minute or so longer.
- Stir in the pumpkin. Add the stock or water, cover and simmer until the pumpkin is tender, about 40 minutes. Allow the mixture to cool about 15 minutes, then puree it in one or two batches in a food processor.
- Return the puree to the saucepan and reheat. Season to taste with salt and pepper, then serve garnished with the ginger croutons.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 683 milligrams, Sugar 3 grams, TransFat 0 grams
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