Best Easy Gingered Pumpkin Soup Recipes

Pumpkin Ginger Soup Recipe by Tasty image

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

Creamy Ginger Pumpkin Soup image

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.