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
PUMPKIN & GINGER SOUP
Provided by Andy Harris
Categories Light meals Jamie Magazine Vegetables Gorgeous Winter Soups Halloween recipes Mains
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
- Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
- Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
- Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.
Nutrition Facts : Calories 90 calories, Fat 4.4 g fat, SaturatedFat 2.1 g saturated fat, Protein 4.6 g protein, Carbohydrate 8.7 g carbohydrate, Sugar 6 g sugar, Sodium 0.6 g salt, Fiber 2.9 g fibre
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.
PUMPKIN SOUP WITH FRESH GINGER
Posted by Carole Farr Drexel in Recipes of the G.O.P. by the cookbook committee of Fort Worth Republican Women. Sounds easy and very good. Don't want to lose this.
Provided by Oolala
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large stockpot over low heat.
- Add shallots, onion, and ginger and saute until the onion is soft and golden.
- Be careful not to scorch the ginger.
- Add pumpkin, orange juice, stock, salt, orange zest, pepper and cloves and simmer for 10 minutes over medium heat.
- Garnish with parsley and toasted pumpkin seeds.
Nutrition Facts : Calories 80, Fat 2.5, SaturatedFat 0.2, Sodium 585.7, Carbohydrate 14.2, Fiber 0.9, Sugar 6.8, Protein 1.5
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.
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