Spicy Pumpkin Ginger Soup
User Reviews
5.0
12 reviews
Excellent
Spicy Pumpkin Ginger Soup
Report
This pumpkin ginger soup is a comforting, creamy, and spicy soup perfect for this time of the year. You can make it with pumpkin or butternut squash.
Share:
Ingredients
- 1 small Hokkaido pumpkin or 1 small butternut squash or 1 small butternut squash, Notes 1, 2
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 garlic cloves
- ½ teaspoon fine sea salt or Kosher
- ¼ teaspoon ground black pepper
- 3¼ cups vegetable stock 750 ml/ 1½ pints
- 2 oz ginger 60 g, finely chopped
- ½ teaspoon curry powder
- ½ teaspoon ground cumin
- 1 tablespoon sugar
- 1 cup heavy cream 230 ml, Notes 3,4
- 2 tablespoons Roasted pumpkin seeds or pepitas
- parsley or cilantro optional
Instructions
- Prepare pumpkin: Clean the pumpkin, remove the seeds and peel if necessary (Hokkaido doesn't need peeling). Cut into small cubes. Chop the onion, ginger, and garlic and set them aside separately.
- Saute vegetables: Heat the oil and cook the onion until translucent. Add the pumpkin, salt, ginger, garlic, curry, cumin, and sugar. Stir well for about 2 minutes.
- Simmer: Pour in the stock. Bring everything to a boil and let cook gently for about 20-25 minutes or until the pumpkin pieces are soft.
- Blend the soup with an immersion blender (Note 5).
- Add heavy cream (milk or vegan alternative) and stir to combine.
- Roast the pumpkin seeds or pepitas (if not already roasted) in a dry pan. Keep an eye on them and shake the pan frequently once they start to pop (it will happen fast). Remove them from the pan immediately.
- Season to taste, sprinkle with roasted pepitas or pumpkin seeds and some chopped parsley or cilantro, and serve.
Notes
- They should weigh about 1-1.2 kg/ 2.2- 2.6 oz.
- Hokkaido pumpkin doesn't need to be peeled but peel a butternut squash or any other pumpkin.
- They should weigh about 1-1.2 kg/ 2.2- 2.6 oz.
- Hokkaido pumpkin doesn't need to be peeled but peel a butternut squash or any other pumpkin.
- You can use single cream or full-fat milk for a lower-fat version.
- To make the soup vegan replace the dairy with vegan alternatives, for instance, soy or oat cream, coconut, almond, soy or oat milk.
- If using a blender, let the soup cool slightly before blending it. Otherwise, it might cause an explosion. Only fill the blender halfway, place a folded kitchen towel on top of the blender and hold it in place with the hand. Start blending gradually, increasing the speed as you go.
Nutrition Information
Show Details
Serving
1/4 of the soup
Calories
158kcal
(8%)
Carbohydrates
26g
(9%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Cholesterol
4mg
(1%)
Sodium
825mg
(34%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1/4 of the soup | |
| Calories | 158kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 4mg | 1% |
| Sodium | 825mg | 34% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
