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
CREAMY PUMPKIN GINGER SOUP
Steps:
- Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place the pumpkin and thyme on the prepared baking sheet. Drizzle with the olive oil and season with 1/4 teaspoon salt and pepper. Gently toss to combine and arrange in a single layer.
- Roast for 60 to 65 minutes, stirring halfway through, until the pumpkin is fork-tender.
- Let cool, and then remove the peel from the pumpkin.
- Meanwhile, heat the butter in a large stockpot or Dutch oven over medium heat.
- Add the shallots and cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the pumpkin and ginger along with the broth and sage.
- Season with 3/4 teaspoon salt and black pepper to taste. Bring to a boil, and then remove from heat.
- Puree using an immersion blender until smooth. Add the Greek yogurt and blend.
- Pour into 4 bowls.
- Serve immediately, garnished with chives, plus more yogurt, pepitas, chives, and nutmeg, if desired.
Nutrition Facts : ServingSize 1 -1/2 cups, Calories 145 kcal, Carbohydrate 16 g, Protein 3.5 g, Fat 8 g, SaturatedFat 2.5 g, Cholesterol 8 mg, Sodium 926 mg, Fiber 3.5 g, Sugar 7.5 g
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 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
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.
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
Time 30m
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
SHORTCUT PUMPKIN SOUP RECIPE BY TASTY
Here's what you need: pumpkin puree, lite coconut milk, chicken stock, salted butter, small shallots, garlic, chicken bouillon, honey, fresh thyme, ground nutmeg, salt, fresh cracked pepper, raw pumpkin seed
Provided by Jacqueline Sotraidis Schell
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter over medium/medium-low heat in a large pot or Dutch oven. Add the chopped shallot and cook, stirring frequently, for 3-5 minutes. Next add the garlic and continue cooking, mixing frequently, for about 1 minute. Quickly add the pumpkin puree and mix well to avoid the garlic burning.
- Cook the pumpkin mixture for 5 minutes, stirring frequently.
- Add the coconut milk and chicken stock and mix well to incorporate it into the pumpkin. Then add the honey, chicken bouillon, thyme, nutmeg, ¼ tsp salt, and fresh cracked black pepper (to taste).
- Bring the soup to a boil then lower the heat and simmer until desired thickness is reached (15-20 minutes). If desired, allow the soup to cool and blend well with an immersion blender. (If doing this, simmer again before serving).
- Season with salt and pepper as desired.
- Serve hot, topped with freshly cracked pepper and raw pumpkin seeds.
Nutrition Facts : Calories 893 calories, Carbohydrate 60 grams, Fat 71 grams, Fiber 3 grams, Protein 3 grams, Sugar 17 grams
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