Best 3 Pumpkin Ginger Soup Recipe By Tasty Recipes
**Pumpkin Ginger Soup: A Symphony of Flavors to Warm Your Soul**
As the days grow shorter and the air turns crisp, there's nothing quite like a warm and comforting bowl of soup to soothe the soul. This pumpkin ginger soup is not just any ordinary soup; it's a culinary masterpiece that tantalizes the taste buds with its symphony of flavors. The velvety smooth pumpkin puree, delicately spiced with ginger and a hint of cinnamon, creates a rich and satisfying base that is both cozy and invigorating. But that's not all; this soup is elevated to new heights with the addition of sautéed apples and carrots, which add a delightful sweetness and crunch. Topped with a dollop of creamy coconut milk and a sprinkle of toasted pumpkin seeds, this soup is a feast for the eyes and the palate. With this recipe, you'll discover the perfect balance of sweet, savory, and spicy, making it an irresistible choice for any occasion.
**Additional Recipes to Explore:**
* **Roasted Pumpkin Seeds:** Transform your pumpkin seeds into a crunchy and flavorful snack with this simple roasting method.
* **Coconut Milk:** Learn how to make your own creamy and versatile coconut milk using fresh or dried coconut.
* **Homemade Croutons:** Elevate your soup with homemade croutons that add a delightful texture and crunch.
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
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 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
Tips:
- Choose the right pumpkin: Look for a sugar pumpkin or a pie pumpkin, which are both sweet and flavorful. Avoid using a carving pumpkin, which is too watery.
- Roast the pumpkin: Roasting the pumpkin intensifies its flavor and makes it easier to puree. You can roast the pumpkin in the oven or on a grill.
- Use fresh ginger: Fresh ginger has a more vibrant flavor than ground ginger. If you don't have fresh ginger, you can use 1/2 teaspoon of ground ginger.
- Add some heat: If you like your soup spicy, add a pinch of cayenne pepper or a few drops of Sriracha sauce.
- Garnish with pumpkin seeds: Pumpkin seeds add a nice nutty flavor and texture to the soup. You can also garnish the soup with fresh cilantro or parsley.
Conclusion:
This pumpkin ginger soup is a delicious and healthy way to warm up on a cold day. It's also a great way to use up leftover pumpkin. The soup is creamy and flavorful, with a hint of ginger and spice. It's perfect for a light lunch or dinner, and it's also a great appetizer. Give this recipe a try the next time you're looking for a comforting and delicious soup.
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