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
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.
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.
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 :
THAI PUMPKIN GINGER SOUP
Make and share this Thai Pumpkin Ginger Soup recipe from Food.com.
Provided by Ashley U
Categories Lunch/Snacks
Time 30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°.
- Slice pumpkin in half and core.
- Discard membrane and seeds.
- Baste sides of the pumpkin with a cloth or paper towel in 3 tablespoons of olive oil.
- Roast both halves of pumpkin (cut side up) uncovered for 35 to 40 minutes, checking frequently.
- Remove from oven and allow to cool.
- Peel away hard outer skin using a peeler and reserve flesh.
- Cut into 1-2 inch cubes.
- In a large stockpot, heat 2 tablespoons of olive oil.
- Add in garlic, onion, carrot and celery stirring frequently until tender.
- Salt and pepper to taste.
- Add vegetable stock and bring to a boil.
- Add pumpkin and ginger; simmer for one hour.
- Using a hand blender, purée soup until smooth.
- Using a whisk, add coconut milk a little at a time until soup has reached a medium thick consistency.
- Top with edible orchids or pansies.
PUMPKIN GINGER SCONES
I made these lovely scones one day when looking for a way to use up leftover pumpkin, and I was so excited with the results. I often use my food processor to stir up the dough just until it comes together. It's so simple to prepare this way. -Brenda Jackson, Garden City, Kansas
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, 7 tablespoons sugar, baking powder, cinnamon, salt, ginger and baking soda. Cut in 4 tablespoons butter until mixture resembles coarse crumbs. Combine the egg, pumpkin and sour cream; stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Melt remaining butter; brush over dough. Sprinkle with remaining sugar. , Bake at 425° for 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 249 calories, Fat 9g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 372mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
THAI-INSPIRED PUMPKIN SOUP RECIPE BY TASTY
Here's what you need: sunflower oil, ginger purée, onion, garlic, yellow bell pepper, lemongrass, coconut milk, pumpkin puree, red thai curry paste, sugar, fish sauce, lime juice, frozen peas, bird's eye chile
Provided by Robert M-L
Categories Lunch
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oil in a pot, add lemongrass and ginger cooking until fragrant.
- Add onions and garlic, stir, cook till translucent. Then, add chopped bell pepper and saute well.
- Reduce to low heat and add red Thai curry paste and stir quickly to coat all ingredients. Cook for another 2 minutes.
- Add pumpkin purée, stir well and then cover the pot. Let it cook through for 10 minutes, stirring occasionally.
- Add the sugar and coconut milk then stir into pumpkin mixture till evenly combined.
- Bring to a boil and then leave on a low; simmer for another 10 minutes.
- Remove lemongrass stalks.
- Blend in batches (or use a hand held immersion blender) till smooth.
- Add fish sauce, lime juice, and peas as desired. If adding peas, cook on low heat for 5 more minutes.
- Serve.
Nutrition Facts : Calories 250 calories, Carbohydrate 22 grams, Fat 17 grams, Fiber 5 grams, Protein 5 grams, Sugar 8 grams
PUMPKIN CURRY SOUP RECIPE BY TASTY
Here's what you need: coconut oil, medium yellow onion, garlic, fresh ginger, curry powder, brown sugar, cayenne, ground cumin, kosher salt, black pepper, coconut milk, pumpkin puree, vegetable broth, bread bowl
Provided by Merle O'Neal
Yield 10 servings
Number Of Ingredients 14
Steps:
- In a large pot over medium heat, combine coconut oil, onion, garlic, and ginger. Sauté until the onion is translucent, 5-6 minutes.
- Add the curry powder, brown sugar, cayenne, cumin, salt, and pepper. Stir to combine.
- Add the coconut milk, pumpkin purée, and vegetable broth. Bring to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes.
- Uncover the soup and blend with an immersion blender until smooth.
- Ladle the soup into bread bowls and serve.
- Enjoy!
Nutrition Facts : Calories 374 calories, Carbohydrate 27 grams, Fat 28 grams, Fiber 4 grams, Protein 2 grams, Sugar 9 grams
BUTTERNUT PUMPKIN SOUP WITH GINGER AND COCONUT
Pumpkin soup is an Australian favourite, but I sometimes find it a bit bland. This recipe adds a little something extra, without overpowering the pumpkin flavour. You can garnish this with some coriander leaves (AKA cilantro). Can be served hot or cold. Note: if you like to make LOTS of soup, you'll want to double this. It really does make only about 4 serves. It looks like a lot of pumpkin, but it cooks down to nothing.
Provided by Gingernut
Categories Coconut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute pumpkin, garlic, ginger and onion lightly in vegetable oil.
- Add stock (it should just cover the pumpkin). Bring to boil and cook gently for 15 minutes.
- Let cool slightly and puree in blender or food processor, or use your stick blender straight in the pot.
- Return to heat, add coconut cream, lemon juice, tomato paste and sugar.
- Simmer another five minutes.
- Season to taste with salt and pepper.
- Serve with lots of fresh, crusty bread.
Nutrition Facts : Calories 200.2, Fat 11.8, SaturatedFat 7.7, Sodium 44.8, Carbohydrate 25.2, Fiber 3.9, Sugar 6.6, Protein 3
PUMPKIN & SWEET POTATO SOUP
This is a light but hearty soup that has lots of flavor. For a special occasion add some cream. I found the original recipe in a monthly womens magazine.
Provided by Trudy Hobbs
Categories Free Of...
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel the sweet potatoes and pumpkin and cut into cubes of roughly the same size.
- In a large saucepan, melt the butter using a medium heat.
- Leaving the heat setting the same, add the onions and cook for 5 minutes.
- Add the pumplin, sweet potatoes, ginger, caraway seeds and stock.
- Season to taste, cover and simmer for 15-20 minutes until sweet potatoes and pumpkin is tender.
- Remove from heat and puree in batches in a food processor.
- Place in a clean suacepan, add honey and cinnamon.
- Bring to the boil then remove from heat.
- Add more seasoning if necessary.
- Top with cheese then serve.
- For a heartier meal cook you favourite pasta shapes for 5 minutes (so still firm), drain then add to the pureed soup.
- Simmer for 5 minutes and then serve.
More about "pumpkin ginger soup recipe by tasty food"
PUMPKIN - GINGER CREAM SOUP - DELICIOUS & EASY BY ARDUANA
From deliciousbyarduana.com
HOW TO COOK A DELICIOUS PUMPKIN SOUP WITH GINGER? RECIPES ...
From food-of-dream.com
PUMPKIN GINGER SOUP - FARM FLAVOR RECIPE
From farmflavor.com
PUMPKIN, APPLE AND GINGER SOUP RECIPE | HEALTHY & SLIMMING ...
From unislim.com
GINGER-PUMPKIN SOUP RECIPE - COUNTRY LIVING
From countryliving.com
EASY PUMPKIN GINGER SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
PUMPKIN GINGER SOUP RECIPE (HEALTHY & CREAMY) | ALINE …
From aline-made.com
HEALTHY PUMPKIN SOUP - FOOD FLAVORZ
From foodflavorz.com
EASY PUMPKIN GINGER SOUP RECIPE | ELANA'S PANTRY
From elanaspantry.com
PUMPKIN, GINGER AND APPLE SOUP RECIPE - ORGASMIC CHEF
From orgasmicchef.com
HOW TO MAKE PUMPKIN ORANGE AND GINGER SOUP — DAYS OF JAY
From daysofjay.com
HEALTHY, CREAMY PUMPKIN GINGER SOUP - SKINNYTASTE
From skinnytaste.com
PUMPKIN, CARROTS AND GINGER SOUP - A.VOGEL
From avogel.ca
SLOW-COOK PUMPKIN AND GINGER SOUP | DINNER RECIPES ...
From goodto.com
PUMPKIN AND GINGER SOUP WITH ORANGE - EVERYDAY DELICIOUS
From everyday-delicious.com
PUMPKIN, CARROT AND GINGER SOUP | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
PUMPKIN, SWEET POTATO AND GINGER SOUP | YOUR NUTRITION SITE
From yournutrition.site
PUMPKIN AND GINGER SOUP | VEGETABLES RECIPES | JAMIE …
From jamieoliver.com
PUMPKIN SOUP RECIPE: HOW TO MAKE PUMPKIN SOUP RECIPE ...
From recipes.timesofindia.com
QUICK AND EASY PUMPKIN GINGER SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
PUMPKIN CARROT GINGER SOUP | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
CREAMY PUMPKIN GINGER SOUP - STONYFIELD
From stonyfield.com
TASTY - PUMPKIN GINGER SOUP | FACEBOOK
From facebook.com
PUMPKIN, TURMERIC & GINGER SOUP | DELICIOUS FOOD, SIMPLE ...
From gatherandfeast.com
ROASTED PUMPKIN SOUP WITH GINGER | METRO
From www1-ppr.metro.ca
PUMPKIN GINGER SOUP - MRFOOD.COM
From mrfood.com
GINGER PUMPKIN SOUP | NOURISH
From nourishonline.ca
PUMPKIN GINGER SOUP RECIPE | EAT SMARTER USA
From eatsmarter.com
LEEK, PUMPKIN AND GINGER SOUP (TO SERVE WITH CURRY ...
From madaboutmacarons.com
PUMPKIN AND GINGER SOUP RECIPE - GOOD FOOD
From goodfood.com.au
GINGER-PUMPKIN SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
PUMPKIN SOUP WITH GINGER RECIPE - FOOD NEWS
From foodnewsnews.com
PUMPKIN AND GINGER SOUP
From knorr.com
10 BEST PUMPKIN CARROT GINGER SOUP RECIPES | YUMMLY
From yummly.com
COCONUT AND GINGER PUMPKIN SOUP - NOURISH EVERY DAY
From nourisheveryday.com
HOMEMADE PUMPKIN SOUP RECIPE — CHHAYA'S FOOD
From chhayasfood.com
PUMPKIN GINGER SOUP RECIPE (VEGAN & READY IN 30 MIN ...
From foolproofliving.com
RECIPE FOR GINGER THAI PUMPKIN SOUP | ALMANAC.COM
From almanac.com
EASY PUMPKIN SOUP WITH GINGER - WHERE IS MY SPOON
From whereismyspoon.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love