Pumpkin Ginger And Apple Soup Recipes

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PUMPKIN, APPLE & GINGER SOUP



Pumpkin, Apple & Ginger Soup image

The soup combines earthy pumpkin with sweet, crisp apples and spicy ginger to create the most wonderfully comforting taste sensation. Serve with a slice of crusty bread and top with some crunchy pumpkin seeds or dried apple chips!

Provided by Aimee

Categories     Soups

Time 45m

Number Of Ingredients 14

A swirl of coconut milk
Chives
Pumpkin Seeds
500 g / 1 lb fresh pumpkin, peeled and chopped into 2-inch pieces
2 medium gala apples, stalk removed and cut into large wedges
1 small red onion, cut into large wedges
3 garlic cloves, (unpeeled)
1 tbsp olive oil
1/2 tsp salt and pepper
1 thumb-sized piece of ginger
1/2 tsp mixed spice (you can also use 'pumpkin pie spice mix')
500 ml / 2 cups vegetable stock
1 tbsp apple cider vinegar
Salt and pepper, to taste

Steps:

  • Preheat oven to 200C / 390F. Add the squash/pumpkin, apples, onions ginger (kept in a large chunk) and garlic to a large roasting tin with the olive oil, salt and pepper. Toss to coat and roast for 30-40 minutes.
  • Once cooked, unpeel the roasted garlic gloves and add them to a blender with the rest of the ingredients. Blend everything until smooth, adding more vegetable stock, if needed. Season to taste.
  • To serve, add a swirl of coconut cream or dairy-free yoghurt. Top with chopped chives and pumpkin seeds.

Nutrition Facts : Calories 308 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 19 grams fat, Fiber 7 grams fiber, Protein 6 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 569 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CREAMY GINGER PUMPKIN SOUP



Creamy Ginger Pumpkin Soup image

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

1 small onion, chopped
1 tablespoon butter
1 lb fresh pumpkin, cubed
2 cups chicken broth
2 tablespoons fresh ginger, chopped
2 teaspoons curry
1 teaspoon turmeric
1 cup half-and-half cream (or you can use lighter cream or milk depending on how creamy or light you wish to have the soup)
salt

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.

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