CREAMY GINGER PUMPKIN SOUP
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
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 GINGER PUMPKIN SOUP BY EPICURE ON A BUDGET
Steps:
- Bring the chicken broth to a low simmer. Add the pumpking pulp stiring constantly. Then add immediately the fresh cream, coconut milk and all other ingredients. Allow to simmer, never reaching a boil for 10 minutes.
CREAMY PUMPKIN-GINGER SOUP
Steps:
- 1.) In 3-qt slow cooker, combine pumpkin with onions, garlic, and ginger. Mash to combine. Gradually stir in stock, stirring with a wire whisk until blended. 2.) Add water, salt, pepper, and marjoram. Stir to combine. Cover and cook on low for 5-6 hours or until soup is hot and blended. 3.) In a medium bowl, combine heavy cream, sour cream, and cornstarch; mix well. Stir into soup, cover, and cook on high for 30 minutes or until soup is hot.
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