Pumpkin Ginger Soup Recipe By Tasty

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PUMPKIN CURRY SOUP RECIPE BY TASTY



Pumpkin Curry Soup Recipe by Tasty image

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

2 teaspoons coconut oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons curry powder
1 tablespoon brown sugar
1 teaspoon cayenne
½ teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon black pepper
14 oz coconut milk
30 oz pumpkin puree
3 cups vegetable broth
bread bowl, for serving

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

PUMPKIN & GINGER SOUP



Pumpkin & ginger soup image

Provided by Andy Harris

Categories     Light meals     Jamie Magazine     Vegetables     Gorgeous Winter Soups     Halloween recipes     Mains

Time 1h

Yield 4

Number Of Ingredients 9

1 kg pumpkin
2 shallots
75 g ginger
a few sprigs of fresh herbs, such as chives, mint
extra virgin olive oil
1 litre organic vegetable stock
125 ml coconut milk, plus extra to serve
½ tablespoon chilli powder
1 lime

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

PUMPKIN GINGER SOUP RECIPE BY TASTY



Pumpkin Ginger Soup Recipe by Tasty image

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

1 tablespoon coconut oil
1 medium white onion, diced
2 teaspoons kosher salt
4 cloves garlic, minced
1 fresh ginger, 3 in (7 cm) peeled and grated
1 jalapeño, seeded and minced
2 teaspoons sriracha
2 cans unsweetened pumpkin puree
2 ½ cups vegetable stock
1 can full-fat coconut milk, 13.5 ounce can (380 grams) room temperature
1 lime, juiced
⅓ cup pepitas, toasted
1 can coconut cream, 13.5 ounce can (380 grams), chilled
1 lime, zested
1 cup fresh cilantro leaves, packed, plus more for garnish

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 SOUP



Pumpkin Soup image

While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! -Elizabeth Montgomery, Allston, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1 can (15 ounces) solid-pack pumpkin
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream

Steps:

  • In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.

Nutrition Facts : Calories 212 calories, Fat 19g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 427mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

CREAMY PUMPKIN GINGER SOUP



Creamy Pumpkin Ginger Soup image

This healthy, creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!

Provided by Gina

Categories     Brunch     Dinner     Lunch

Time 1h10m

Number Of Ingredients 14

1 3-pound sugar pumpkin, halved, seeded, and quartered
6 fresh thyme sprigs
1 1/2 tablespoons olive oil
1 teaspoon Kosher salt
freshly ground black pepper (to taste)
1 tablespoon butter
2 large shallots (chopped)
3 cups vegetable or chicken broth (plus more if needed)
1 tablespoon fresh grated ginger
3 fresh sage leaves (chopped)
1/8 teaspoon fresh nutmeg (plus more for garnish)
1/4 cup 0% fat Stonyfield Greek plain yogurt
chopped chives (for garnish)
pepitas (optional for garnish)

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

THAI PUMPKIN GINGER SOUP



Thai Pumpkin Ginger Soup image

Make and share this Thai Pumpkin Ginger Soup recipe from Food.com.

Provided by Ashley U

Categories     Lunch/Snacks

Time 30m

Yield 10 serving(s)

Number Of Ingredients 9

1 small pumpkin
4 tablespoons olive oil
1 garlic clove
1 small onion, diced
1 carrot, diced
1 stalk celery, diced
3 quarts vegetable stock
1 piece fresh ginger, minced
1 (15 ounce) can coconut milk

Steps:

  • Preheat oven to 425°.
  • Slice pumpkin in half and core.
  • Discard membrane and seeds.
  • Baste sides of the pumpkin with a cloth or paper towel in 3 tablespoons of olive oil.
  • Roast both halves of pumpkin (cut side up) uncovered for 35 to 40 minutes, checking frequently.
  • Remove from oven and allow to cool.
  • Peel away hard outer skin using a peeler and reserve flesh.
  • Cut into 1-2 inch cubes.
  • In a large stockpot, heat 2 tablespoons of olive oil.
  • Add in garlic, onion, carrot and celery stirring frequently until tender.
  • Salt and pepper to taste.
  • Add vegetable stock and bring to a boil.
  • Add pumpkin and ginger; simmer for one hour.
  • Using a hand blender, purée soup until smooth.
  • Using a whisk, add coconut milk a little at a time until soup has reached a medium thick consistency.
  • Top with edible orchids or pansies.

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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