Ginger Pumpkin Soup Crock Pot Recipes
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.
GINGER PUMPKIN SOUP (CROCK POT)
from 1001 Best Slow Cooker Recipes. This would freeze well. This is meant to be a first course dish.
Provided by dicentra
Categories Vegetable
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all of the ingredients except the salt and pepper in a slow cooker; cover and cook on high 4-5 hours.
- Process soup in food processor or blender until smooth; season to taste with salt and pepper.
EASY CROCK POT PUMPKIN SOUP
Make and share this Easy Crock Pot Pumpkin Soup recipe from Food.com.
Provided by Tina.G.
Categories Yam/Sweet Potato
Time 5h7m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Roughly chop the pumpkin - most pumpkins you can leave the skin on because the crock pot cooks over such a long period - and place in the crock pot.
- Chop potatoes up into cubes, dice onions, place in crock pot.
- Put remaining ingredients in crock pot.
- If you don't want very thick pumpkin soup, add some water (careful - crock pots don't lose much water).
- Turn crock pot to auto - I usually either put it on before I go to bed for the next morning, or when I get up in the morning for that evening's meal.
- Pumpkin and potatoes should be very soft when ready for the next step.
- Using either a blender or a hand held barmixer, blend until very smooth.
- Serve with crusty bread, topped with grated cheese and a dollop of sour cream.
- This soup freezes very well, and lasts a decent length of time in the fridge. I do find that it will need some water added if you freeze or refrigerate it.
- For Vegetarian use only the Vegetable broth.
Nutrition Facts : Calories 176.8, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.2, Sodium 421.3, Carbohydrate 40.1, Fiber 4.5, Sugar 8.9, Protein 4.4
PUMPKIN GINGER SOUP
This dairy free, gluten free pumpkin ginger soup with coconut milk hits the spot. I decided I had to make something pumpkin today after making pumpkin pies from my gluten free cookbook (The Gluten-Free Almond Flour Cookbook) and finding myself with a bunch of leftover roasted pumpkin. Of course soup was the easiest thing to make after making one too many pumpkin pies for family and friends. http://www.elanaspantry.com/pumpkin-ginger-soup/
Provided by Elanas Pantry
Categories Lactose Free
Time 10m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. In a vita-mix, combine pumpkin, chicken stock and coconut milk and process on high until smooth.
- 2. Blend in stevia, lemon juice and ginger.
- 3. Place mixture in a pot and bring to a boil then reduce to a simmer and cook for 5 minutes.
- 4. Serve.
Nutrition Facts : Calories 179, Fat 11.4, SaturatedFat 9.2, Cholesterol 3.6, Sodium 200.7, Carbohydrate 16.1, Fiber 1.9, Sugar 6.7, Protein 5.5
FIERY GINGER PUMPKIN TOMATO SOUP
This was the weekly recipe from Lakewinds Whole Food Co-op in Minnetonka, Minnesota in (I think) 1999. I'm guessing on the cooking time as I don't have it written down. This isn't actually vegan unless you omit or replace the honey (brown rice syrup might be nice), but I can't figure out how to go back and edit the categories. Sorry about that.
Provided by mliss29
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, heat oil.
- Add leeks and saute over medium-high heat.
- Add ginger & garlic. Saute until fragrant, about 2 minutes.
- Stir in tomatoes & honey. Simmer 15 minutes.
- Stir in broth, pumpkin & salt.
- Bring to a boil, reduce heat and simmer until pumpkin is tender.
- Adjust seasoning and serve.
- Variation: Mince 1 jalapeno pepper and add with the garlic and ginger.
Nutrition Facts : Calories 93.8, Fat 2.6, SaturatedFat 0.4, Sodium 8.4, Carbohydrate 18.1, Fiber 1.9, Sugar 7.3, Protein 2.4
More about "ginger pumpkin soup crock pot recipes"
CROCKPOT PUMPKIN SOUP (5 INGREDIENTS!) - RACHEL COOKS®
From rachelcooks.com
Ratings 4Calories 109 per servingCategory Soups And Stews
- Cut the pumpkin in half and remove seeds with edge of a spoon. Cut into 2-inch chunks, roughly the same size.
- Add pumpkin, onion, and potatoes to the slow cooker, along with vegetable broth, salt and pepper. Cook on low for 7-8 hours, or on high for 4 hours.
- After the soup is cooked, carefully use an immersion blender to blend the soup until smooth. To avoid splatters, partially cover the crockpot with a clean towel while you process the soup.
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