Best Pumpkin And Ginger Soup Recipes

ROASTED PUMPKIN SOUP WITH APPLE AND GINGER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Brush pumpkin flesh with olive oil. Place pumpkins face down on the prepared baking sheet.
• Bake in the preheated oven until pumpkins are easily pierced with a fork, 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and peel away skin. Set pumpkins aside.
• Melt butter in a large pot over low heat. Add onion and ginger and cook until soft and translucent, about 10 minutes. Add apple and cook for 3 to 5 minutes. Pour in chicken broth and mix in pumpkins. Bring to a boil, reduce heat, and simmer until apple is soft, 10 to 15 minutes.
• Puree soup using an immersion blender. Season with maple syrup, white pepper, and salt.
• Add water and cream and heat until soup is hot, but not boiling. Taste and adjust seasoning.

BUTTERNUT PUMPKIN SOUP WITH GINGER AND COCONUT

Steps:

• Saute pumpkin, garlic, ginger and onion lightly in vegetable oil.
• Add stock (it should just cover the pumpkin). Bring to boil and cook gently for 15 minutes.
• Let cool slightly and puree in blender or food processor, or use your stick blender straight in the pot.
• Return to heat, add coconut cream, lemon juice, tomato paste and sugar.
• Simmer another five minutes.
• Season to taste with salt and pepper.
• Serve with lots of fresh, crusty bread.

PUMPKIN AND GINGER SOUP WITH GARLIC CROUTONS

Steps:

• FOR GARLIC CROUTONS: Melt butter in large nonstick skillet over medium heat. Add garlic; stir 20 seconds. Add bread and saute until golden, about 5 minutes. Transfer croutons to paper towels to cool. DO AHEAD: Can be made 1 day ahead. Store in room temperature in airtight container. FOR SOUP: Heat oil in heavy large pot over medium-high heat. Add onion, celery, ginger, and thyme. Saute until vegetables are soft, about 6 minutes. Add pumpkin about 4.5 cups chicken broth. BRing to boil, reduce heat to medium, and simmer until pumpkin is very tender, about 25 minutes. Cool soup slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Add more broth to thin, if desired. Season soup to taste with salt and pepper. DO AHEAD: Soup can be made 1 day ahead. Cool, cover, and chill. Rewarm soup. Divide soup among bowls, garnish with croutons, and serve.

PUMPKIN AND GINGER SOUP

Steps:

• Heat butter and oil until foaming in a large, heavy-based saucepan.
• Add ginger, vegetables, curry powder and spices.
• Stir-fry for 2-5 minutes .
• Then cover and cook very gently over low heat until vegetables have softened, 15-30 minutes , depending on size of chunks.
• Stir with a wooden spoon from time to time.
• Sprinkle with cornflour and stir in.
• Gradually add chicken stock, then milk, stirring constantly.
• Continue cooking, stirring, until soup thickens slightly and comes to the boil.
• Remove from stove and cool for 10-15 minutes .
• Process, blend or purée until smooth.
• Return to saucepan and reheat over low heat.
• Season to taste.
• Stir in cream and serve in piping hot soup bowls.
• I serve this with nice crusty rolls.