Pumpkin Soup With Fresh Ginger Recipes

PUMPKIN & GINGER SOUP

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.

PUMPKIN SOUP

Steps:

• Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
• Puree the soup in small batches (1 cup at a time) using a food processor or blender.
• Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

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!

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.

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.

PUMPKIN SOUP WITH FRESH GINGER

Steps:

• Heat oil in large stockpot over low heat.
• Add shallots, onion, and ginger and saute until the onion is soft and golden.
• Be careful not to scorch the ginger.
• Add pumpkin, orange juice, stock, salt, orange zest, pepper and cloves and simmer for 10 minutes over medium heat.
• Garnish with parsley and toasted pumpkin seeds.

GINGERY PUMPKIN SOUP

Steps:

• Toast the pumpkin seeds by heating them in a small dry skillet or in a toaster oven. Set aside.
• Heat oil in a heavy saucepan. Add the ginger, garlic and cumin and saute, stirring, until garlic turns golden.
• Add the pumpkin and water, bring to a simmer and cook until the pumpkin is soft, about 20 minutes. Puree the mixture in a food processor; then, pass through a sieve and return to the saucepan.
• Reheat, adding lemon and salt and pepper to taste. Thin with a little additional water if desired. Fold in the cilantro. Serve with a sprinkling of pumpkin seeds on each portion.

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.