Best Creamy Ginger Pumpkin Soup Recipes

CREAMY GINGER PUMPKIN SOUP

Creamy Ginger Pumpkin Soup image

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

Ingredients

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.

CREAMY GINGER PUMPKIN SOUP BY EPICURE ON A BUDGET

CREAMY GINGER PUMPKIN SOUP BY EPICURE ON A BUDGET image

Categories Soup/Stew Ginger

Yield 1 liter

Number Of Ingredients 8

Ingredients

250 to 300 grams of pumpkin pulp
400 ml chicken broth
200 grams fresh cream
150 ml can of coconut milk
1 teaspoon of dried ginger powder (more if your brave!)
1 teaspoon nutmeg
1 to 2 teaspoons of salt
1-2 tablespoons natural sugar depending on taste

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

CREAMY PUMPKIN-GINGER SOUP image

Categories Soup/Stew Vegetable Thanksgiving Low Fat

Yield 4 people

Number Of Ingredients 13

Ingredients

1 (15oz.)can solid-pack pumpkin
1 onion, chopped
2 cloves garlic, minced
1 tsp ground ginger
4 cups chicken stock
1 cup water
1 tsp salt
1/4 tsp white pepper
1/2 tsp dried marjoram leaves
1/2 cup heavy cream
1/4 cup sour cream
2 tbs cornstarch
*Use only solid packed pumpkin for this soup. Pumpkin pie filling is not a good substitute because it has extra sugars, seasonings, and emulsifiers which will make the soup too sweet and thin. Read labels carefully, and make sure that the ingredient list specifies just pumpkin and salt.

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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