Creamy Pumpkin Ginger Soup Recipes

PUMPKIN GINGER SOUP RECIPE

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.

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.

CREAMY GINGER PUMPKIN SOUP

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.

CREAM OF PUMPKIN SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
• Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
• Transfer broth mixture into the container of a blender or processor. Process until smooth.
• Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
• Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

PUMPKIN GINGER SOUP RECIPE BY TASTY

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!

EASY GINGERED PUMPKIN SOUP

Steps:

• Heat oil in 3-quart saucepan over medium-high heat. Cook onion, gingerroot and garlic in oil 2 minutes, stirring frequently.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 15 to 18 minutes, stirring frequently, to blend flavors.

PUMPKIN CORN SOUP WITH GINGER LIME CREAM

Steps:

• Preheat oven to 350 degrees. Peel pumpkin and remove seeds and string. Cut pumpkin into cubes. Put three cups of the cubes in a pan and cover with one cup of the stock. Discard remaining pumpkin. Cover the pan and place in the oven until the pumpkin is tender, about 45 minutes. Puree mixture in food processor and set aside.
• In a covered pot, cook the corn with the water until tender, about 10 minutes. Grind mixture in food processor until smooth. Run through a sieve, pressing the puree through, and discard skins.
• Combine corn puree, garlic, salt, white pepper and the remaining stock in a saucepan and bring to a boil over medium-high heat. Reduce the heat to low, add the pumpkin and cook 5 minutes while stirring.
• In another saucepan, cook the lime juice and ginger two minutes over medium heat. Remove and strain to remove the ginger.
• Place a bowl and a beater in the freezer for five minutes to chill. In the bowl combine the ginger-lime juice, half the lime zest and the cream. Whip until mixture has soft peaks.
• Serve the soup in individual bowls with a dollop of cream garnished with the remaining lime zest.

CREAMY PUMPKIN SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from the heat; cool. , Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan. Add the milk, nutmeg, salt and pepper; heat through. , Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon.

PUMPKIN AND GINGER SOUP

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.