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Pumpkin soup with ginger recipe

Pumpkin soup with ginger recipe


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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Pumpkin soup
  • Spicy pumpkin soup

This delicious winter soup is a cinch to make. Pumpkin is simmered in chicken stock, pureed and seasoned with ginger, curry powder, sugar and cream.

31 people made this

IngredientsServes: 6

  • 1kg diced pumpkin flesh
  • 500ml chicken stock
  • salt
  • 1 tablespoon finely grated ginger root
  • 1/2-1 teaspoon mild or medium hot curry powder
  • 1 teaspoon dark brown soft sugar
  • double cream (optional)

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Put pumpkin, chicken stock and ginger in a saucepan and cook for 20 minutes. Puree and season with salt, curry, dark brown soft sugar and cream.

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Reviews & ratingsAverage global rating:(12)

Reviews in English (1)

Lovely easy and tasty soup.-24 May 2015


Pumpkin soup with ginger recipe - Recipes

RELATED RECIPE COLLECTIONS

Boil the peeled and cubed pumpkin in salted water until tender with the onion, garlic and cinnamon stick (if using).

In a colander, drain well (while still steaming hot) saving the broth. Discard the onion and garlic and cinnamon stick (or save for another dish).

Puree the pumpkin and ginger in a food processor or using a hand blender. Add the broth and the cinnamon (to your taste, but be careful not to add too much).

Heat in a medium saucepan. Stir in yogurt. Season to taste with sea salt and freshly ground black or multicolored peppercorns. Garnish top with fresh parsley. For a little extra color, a dash of paprika can be sprinkled in the center after soup has been plated.

Nutrition (per serving): 75 calories, .79g total fat, .48g saturated fat, 496mg potassium, 13.4g carbohydrates, 6g sugar, 2.2g fiber, 4.3g protein, 2.45mg cholesterol, 421mg sodium, 1mg iron, 24mcg folate, 114mg phosphorus, 74.3IU Vitamin A, .23mcg Vitamin B12, 10.5mg Vitamin C, .41IU Vitamin D.


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Pumpkin Soup with Ginger and Rice

In this version, ginger warms from the inside and kicks the sniffles to the curb. Fragrant basmati rice adds texture and turns it into a satisfying lunch or dinner.

I used a farmer’s market pumpkin, but if you’re buying at a grocery store, look for sugar pumpkins (not jack-o-lantern pumpkins), or else swap in a squash (any kind!) or even a couple of sweet potatoes.

With so few ingredients, create a foundation of flavour by roasting a pumpkin yourself.

This beautiful browned and caramelized bits add rich flavour and savoury-sweetness to the pumpkin soup. You could swap in canned, but I really love the added texture that slow oven roast provides. Then as the cooked pumpkin simmers in the broth, simply break it up with a wooden spoon rather than pureeing it.

I used homemade turkey stock as the broth, but use whatever chicken or vegetable broth you have handy.

Build layers of seasoning by adding salt at every step.

A few pinches when roasting the pumpkin. A few when cooking the rice. Some more when sauteing the onions, and when adding the broth and spices. Seasoning every component is key to a flavourful vegetarian soup.

I used leftover basmati rice from a previous night’s curry. You can cook 2/3 cup raw basmati right in the soup, but it’ll soak up lots of the delicious liquid. If you’d like to do it that way as a shortcut, be sure to add more broth. (And make sure there’s enough salt to season it as it cooks).

The chile oil is a necessary finishing touch.

Don’t leave it out. I use chile sesame oil. If you want a substitute. loosen up a bit of harissa paste with a drizzle of olive oil and use that instead, or make your own chile oil.

How to roast a pumpkin.

Simply chop a gourd in half, discard the seeds, rub the insides with olive oil, generously season with salt and pepper. Roast flesh-side down on a parchment-lined baking sheet at 400ºF oven until very soft — usually an hour to an hour-and-a-half depending on the size and thickness. Remove the skin when it’s cool enough to handle.


Warming Pumpkin & Ginger Soup

Ingredients:

1 medium sized butternut squash or pumpkin
2 large carrots
1 large red onion
2-3 garlic cloves
1 fresh red chilli
1cm piece of fresh ginger
1.2 litres of vegetable stock
Juice of 1 orange (optional)
Fresh thyme leaves
Salt and pepper
Olive/Coconut Oil

Instructions:

  1. First up, you need to cut the onion and garlic cloves into nice fine pieces. Now get going on the squash by peeling it and cutting it into cubes, about 1cm square. Peel the carrots and cut a similar size.
  2. Now, carefully deseed the chilli and cut it into small pieces. Wash your hands thoroughly now, and then peel the ginger and chop roughly.
  3. Heat the oil (coconut is preferable) in a large pot and gently fry the onion and garlic on a low heat until they begin to soften (approx 4 min). Throw in the carrot and squash and season and then fry for another 5-6 minutes until it all starts to soften a little. Add more oil if you need it here.
  4. Next add 1.2 litres of organic/yeast free vegetable stock, the ginger, chilli and thyme leaves. Bring it all to the boil and then simmer for about 25 min until the squash and carrots are soft.
  5. Now is the fun part – throw it all into a blender and puree it up until it is smooth and then squeeze in the orange juice. Delicious!

Ask Me a Question or Leave a Comment Here - I'd Love to Hear from You Cancel reply

I’d say it is down to your own personal tastes – try with a one cm block and then increase or decease next time depending on what you like!

hi,
how much ginger should be used in this? Just started cooking recently, not sure what size piece to use?……
thanks!!
cant wait to try it

Thanks a lot for all your comments. They are really appreciated!

Alkaline Body – thanks for your comment. I was just wondering if you meant butternut squash, as you were writting that you are not so sure about ‘buttermilk’. I was just wondering if you read or spelt it wrong. If you did mean butternut squash then you can use other types of squashes like the onion squash as an example. There are so many different varities of squashes and pumpkins, which can all be used for this recipe. Personally I like using the butternut squash, as it gives it a slightly creamy texture.

Thanks for all the comments – I’m sure Bibi will be giving us some more of her creations in the coming weeks!

Wow this recipe looks amazing. I have been reading acount alkaline diets on this page: Alkaline Body and want to start this alkaline diet myself. Has anyone lost any significant weight with this diet? Any information is welcomed, and I am surely going to try this soup. I love carrots not too sure about the buttermilk we will see!

thanks a lot for this delicious recipe.and this sweet food

thanks a lot for this delicious recipe. I have tried this soup last night and the whole family loved it.

This butternut squash soup will definitely become a regular one in our family. It is lovely and warming and perfect for this time of year.

Bibi kindly cooked this up for me the other week and I have to say it was deeeelicious! Very tasty, with a bit of spice and all the time eating something healthy! For someone who doesn’t normally eat a lot of veg I loved it and will be making it at home.

How’s things? Glad you liked Bibi’s recipe! Who’d have thought healthy could be so tasty…

All the best to you and your fella

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Ginger Pumpkin Soup Recipe

Ingredients:

  • 1 cup pumpkin puree
  • 1 cup coconut milk
  • 1 apple
  • 1/2 onion
  • 1 teaspoon fresh ginger (one small slice)
  • 1 T. olive oil
  • 1 T. cornstarch
  • 2 cloves garlic
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

1. Peel and chop the apple and onion.

2. Heat the olive oil in a large saucepan over medium high heat. Add the onions and apple, and sauté until golden brown.

3. Reduce heat to medium and stir in garlic clove and cornstarch. Cook for 2 minutes.

4. Stir in pumpkin puree, coconut milk, ginger slice, garlic, nutmeg, salt, and pepper.

5. Simmer over low heat for 20 minutes.

6. Remove ginger slice from soup mixture with a spoon. You can leave it in if you like the strong spice, it will add considerable &ldquobite&rdquo to your soup.

7. Use an immersion blender to puree soup until smooth. You could also transfer to a blender or food processor, but remember to vent the top so it does not explode off from the heat.


SO HOW'D IT GO?

This soup was awesome!! I cant eat veggie bullion or broth, so i used water and extra seasoning. i was somewhat skeptical of pumpkin and noodles, so i used rice noodles, a lighter flavor, and it was super good! oh no! now that i look at the recipe, i forgot the cinnamon!! i even thought, hmm, this would be good with some cinnamon.. no i'll follow the recipe. ohwell. maybe next time.

DANG that's some GOOOD soup!

I was forced to alter your recipe a little. I came home and said "oh dear, I have no pumpkin, whatever shall I do?" So I used yellow squash instead. Did the same thing, covered it with cinnamon and tossed it in the oven. 20 min
I used 8 cups of water and 2 boullion cubes. And I chopped up a chunk of fresh ginger and tossed it in. Then I followed your directions, except I think i misread and put the cayenne pepper in right at the beginning. I didn't have carrots (FH can't eat them anyway) so i used green onion, broccoli, and red and green peppers. Let it boil and tossed in some cut up angel hair pasta. The seasoning is to DIE for (i didn't have jalapeno, so i didn't get to use that either) The cayenne pepper does the trick here, it was very spicey and extremely yummy! Thank you so much for posting this soup!!


Pumpkin Soup with Cilantro-Ginger Salsa

Pumpkin flesh makes a great foundation for a thick and satisfying winter soup. The cilantro-ginger salsa topping gets its inspiration from Colombian picadillo, a zesty pepper-and-onion salsa.

Pumpkin Soup with Cilantro-Ginger Salsa

Ingredients

For the cilantro-ginger salsa:

  • 1 1/2 Tbs. minced fresh cilantro
  • 1 1/2 Tbs. seeded and minced red bell pepper
  • 1 1/2 Tbs. fresh lime juice
  • 1 1/2 Tbs. minced green onion
  • 1 tsp. minced pickled ginger
  • 1/8 tsp. seeded and minced habanero chile
  • 1/2 tsp. sugar
  • Salt and freshly ground pepper
  • 1 Tbs. olive oil
  • 1 small Sugar Pie pumpkin (about 2 lb./1 kg)
  • 4 cups (32 fl. oz./1 l) low-sodium chicken or vegetable broth
  • 1 large yellow onion, quartered
  • 1 garlic clove, chopped
  • 1 tsp. peeled and grated fresh ginger
  • Salt and freshly ground pepper
  • 4 Tbs. (2 oz./60 g) plain Greek yogurt

1. To make the salsa, in a bowl, stir together the cilantro, bell pepper, lime juice, green onion, pickled ginger, habanero chile, sugar, 1 tsp. salt, 1/4 tsp. black pepper and the olive oil. Let stand at room temperature for at least 1 hour or until ready to serve.

2. Cut the pumpkin in half. Scoop out the seeds and discard. Using a sharp knife and following the contours of the squash, cut off the skin. Cut the flesh into 1⁄2-inch (12-mm) chunks. You should have about 3 1/2 cups (20 oz./625 g). In a soup pot over medium heat, combine the pumpkin, broth, onion, garlic, ginger, 1 tsp. salt and a pinch of pepper. Bring to a boil and cook, stirring occasionally, until the pumpkin is tender, about 15 minutes. Remove from the heat and let cool slightly. Working in batches, transfer the soup to a blender or food processor and process until smooth. Pour back into the pot.

3. Reheat the soup gently over medium heat. Taste and adjust the seasonings. Garnish each serving with about 1 Tbs. of the salsa and 1 Tbs. yogurt. Serve, passing the remaining salsa at the table. Serves 4 to 6.


Method

  1. Preheat the slow cooker, if required.
  2. Heat the oil in a large heavy-based pan over a medium heat, add the onion, and cook for 3-4 mins until soft. Season with salt and pepper, add the garlic, ginger, chilli flakes, and cinnamon stick, and cook for a few secs before adding the pumpkin or squash (and a little more olive oil if needed) and stirring to coat.
  3. Pour in a little of the stock, increase the heat, and scrape up the bits from the bottom of the pan.
  4. Transfer everything to the slow cooker. Add the remaining stock, cover with the lid, and cook on auto/low for 8 hrs or on high for 4 hrs.
  5. Remove the cinnamon stick and use a stick blender to blend the soup until smooth, or transfer in batches to a liquidizer and blend until smooth.
  6. Transfer to a clean pan to heat through, taste, and season as required. Serve with some chunky wholemeal bread or some rye bread.
  1. Heat the oil in a large heavy-based pan over a medium heat, add the onion, and cook for 3-4 mins until soft. Season with salt and pepper, add the garlic, ginger, chilli flakes, and cinnamon stick, and cook for a few seconds before adding the pumpkin or squash (and a little more olive oil if needed) and stirring to coat.
  2. Pour in a little of the stock, increase the heat, and scrape up the bits from the bottom of the pan. Add the remaining stock, boil for 1 min, then reduce the heat to barely a simmer, cover with the lid, and cook for about 45 mins until the pumpkin is soft and the flavours have developed.
  3. Remove the cinnamon stick and use a stick blender to blend the soup until smooth, or transfer in batches to a liquidizer and blend until smooth. Add a ladleful of hot water as you go if it is too thick.
  4. Transfer to a clean pan to heat through, taste, and season as required. Serve with some chunky wholemeal bread or some rye bread.