Pumpkin Ginger Soup
User Reviews
5
Pumpkin Ginger Soup
Description
Pumpkin Ginger Soup brings together canned pumpkin and chicken broth as its base, enriched with mango nectar and creamy peanut butter to introduce both sweetness and depth. Fresh grated ginger and minced garlic contribute aromatic warmth, while evaporated milk creates a creamy body without heaviness. Rice vinegar and a splash of hot pepper sauce add subtle acidity and spice to brighten the flavors. Finely chopped chives scattered through the soup provide a mild onion-like note and a touch of color. The soup is gently simmered to meld flavors before the final ingredients are whisked in for a smooth finish.
The soup has a velvety texture from the smooth pumpkin and peanut butter blend, with fresh ginger giving it a mild bite that lifts the richness. Cooking it uncovered helps concentrate and balance flavors while softening the fresh aromatics. This soup is suitable to serve as a starter or a light meal, perfect when you want a warm and nourishing bowl with layered flavor complexity.
For serving, a dollop of sour cream is optional but adds a creamy tang that complements the soup's spice and sweet notes. The chives also enhance the presentation with their fresh green flecks. This soup can work well alongside crusty bread or a simple salad.
To adjust richness, notes suggest substituting part of the evaporated milk with coconut milk for a dairy-free version or adding a pinch of curry powder during cooking for extra warmth. Monitor seasoning as the peanut butter's saltiness and vinegar's acidity balance the soup.
Ingredients
- 15 ounces pumpkin
- 14.5 ounces chicken broth
- 1.5 cups mango nectar
- 1 tablespoon ginger grated fresh
- 3 garlic minced, cloves
- 5 ounces evaporated milk
- ⅓ cup peanut butter creamy
- 2 tablespoons rice vinegar
- hot pepper sauce Dash
- ¼ cup chives finely chopped
- sour cream (optional)
Instructions
- In a large saucepan combine the pumpkin, chicken stock, mango nectar, grated ginger, and minced garlic. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. Stir occasionally.
- Whisk in the evaporated milk, peanut butter, rice vinegar, hot sauce until smooth. Stir in the chives.
- If desired top servings with sour cream.
Notes
- Use half coconut milk and half evaporated milk for a lighter soup, or all coconut milk to make it dairy-free.
- Adding heavy cream should be done at the last minute and watched carefully as it can boil quickly.
- A pinch of curry powder can be incorporated during cooking to add depth.
- Adjust seasoning with black pepper after cooking to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 345mg | 14% |
| Potassium | 480mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 6525IU | 131% |
| Vitamin C | 21.6mg | 24% |
| Calcium | 100mg | 10% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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