Best Pumpkin Ginger Soup Recipes

CREAMY GINGER PUMPKIN SOUP

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.

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 GINGER SOUP RECIPE BY TASTY

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!

THAI PUMPKIN GINGER SOUP

Steps:

• Preheat oven to 425°.
• Slice pumpkin in half and core.
• Discard membrane and seeds.
• Baste sides of the pumpkin with a cloth or paper towel in 3 tablespoons of olive oil.
• Roast both halves of pumpkin (cut side up) uncovered for 35 to 40 minutes, checking frequently.
• Remove from oven and allow to cool.
• Peel away hard outer skin using a peeler and reserve flesh.
• Cut into 1-2 inch cubes.
• In a large stockpot, heat 2 tablespoons of olive oil.
• Add in garlic, onion, carrot and celery stirring frequently until tender.
• Salt and pepper to taste.
• Add vegetable stock and bring to a boil.
• Add pumpkin and ginger; simmer for one hour.
• Using a hand blender, purée soup until smooth.
• Using a whisk, add coconut milk a little at a time until soup has reached a medium thick consistency.
• Top with edible orchids or pansies.

CREAMY GINGER PUMPKIN SOUP BY EPICURE ON A BUDGET

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.

FIERY GINGER PUMPKIN TOMATO SOUP

Steps:

• In a large pot, heat oil.
• Add leeks and saute over medium-high heat.
• Add ginger & garlic. Saute until fragrant, about 2 minutes.
• Stir in tomatoes & honey. Simmer 15 minutes.
• Stir in broth, pumpkin & salt.
• Bring to a boil, reduce heat and simmer until pumpkin is tender.
• Adjust seasoning and serve.
• Variation: Mince 1 jalapeno pepper and add with the garlic and ginger.

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 SOUP WITH GINGER CROUTONS

Steps:

• Remove the crusts from the bread and dice it. Put it in a nonstick skillet over medium heat and cook, stirring, until it is evenly golden brown. Sprinkle with one teaspoon of ginger and the olive oil. Cook another minute or so, tossing the bread cubes so they become evenly coated with the oil and ginger. Remove the croutons from the heat and set aside.
• Heat the butter in a heavy saucepan. Add the celery and onion, cover and put over medium-low heat about 15 minutes, until the vegetables are tender. Check and stir them from time to time to see that they do not brown. Stir in the garlic and remaining ginger and cook over low heat a minute or so longer.
• Stir in the pumpkin. Add the stock or water, cover and simmer until the pumpkin is tender, about 40 minutes. Allow the mixture to cool about 15 minutes, then puree it in one or two batches in a food processor.
• Return the puree to the saucepan and reheat. Season to taste with salt and pepper, then serve garnished with the ginger croutons.

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.

PUMPKIN CORN SOUP WITH GINGER LIME CREAM

Steps:

• Preheat oven to 350 degrees. Peel pumpkin and remove seeds and string. Cut pumpkin into cubes. Put three cups of the cubes in a pan and cover with one cup of the stock. Discard remaining pumpkin. Cover the pan and place in the oven until the pumpkin is tender, about 45 minutes. Puree mixture in food processor and set aside.
• In a covered pot, cook the corn with the water until tender, about 10 minutes. Grind mixture in food processor until smooth. Run through a sieve, pressing the puree through, and discard skins.
• Combine corn puree, garlic, salt, white pepper and the remaining stock in a saucepan and bring to a boil over medium-high heat. Reduce the heat to low, add the pumpkin and cook 5 minutes while stirring.
• In another saucepan, cook the lime juice and ginger two minutes over medium heat. Remove and strain to remove the ginger.
• Place a bowl and a beater in the freezer for five minutes to chill. In the bowl combine the ginger-lime juice, half the lime zest and the cream. Whip until mixture has soft peaks.
• Serve the soup in individual bowls with a dollop of cream garnished with the remaining lime zest.

GINGER PUMPKIN SOUP (CROCK POT)

Steps:

• Combine all of the ingredients except the salt and pepper in a slow cooker; cover and cook on high 4-5 hours.
• Process soup in food processor or blender until smooth; season to taste with salt and pepper.

PUMPKIN GINGER SOUP

Steps:

• 1. In a 6-quart saucepan, combine pumpkin puree, chicken broth, and pear nectar. Bring to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes. 2. In a blender or the bowl of a food processor fitted with chopping blade, process 1 cup pumpkin mixture with peanut butter until smooth. Return to saucepan with the remaining pumpkin mixture. Add garlic, ginger root, green onion, lime juice, salt, and cayenne pepper; cook 10 minutes over medium heat. 3. Divide soup among soup plates and garnish with pumpkin seeds and chives, if desired. Serve immediately.

PUMPKIN SOUP WITH FRESH GINGER

Steps:

• Heat oil in large stockpot over low heat.
• Add shallots, onion, and ginger and saute until the onion is soft and golden.
• Be careful not to scorch the ginger.
• Add pumpkin, orange juice, stock, salt, orange zest, pepper and cloves and simmer for 10 minutes over medium heat.
• Garnish with parsley and toasted pumpkin seeds.

CREAMY PUMPKIN-GINGER SOUP

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.

PUMPKIN GINGER SOUP #2

Steps:

• Preparation Cook onion, garlic, and ginger in 1 tablespoon oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until onion is softened, about 4 minutes. Add pumpkin and wine and boil, uncovered, until wine is reduced by about half, about 5 minutes. Stir in stock and simmer, covered, until pumpkin is tender, about 20 minutes. Heat remaining tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté lemongrass, galangal, and chiles to taste, stirring, until lightly browned, about 1 minute. Remove from heat. Purée pumpkin mixture in batches (use caution when blending hot liquids) and return to pot. Stir in lemongrass mixture, lime leaves, lime juice, fish sauce, and sugar. Simmer, uncovered, 20 minutes. Pour soup through a sieve, discarding solids, and season well with salt and pepper. Cooks' note: • Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered.

GINGER PUMPKIN SOUP

Steps:

• In 6 quart pot, combine pumpkin puree, chicken broth, and pear nectar. Bring to boil over high heat. Cover, reduce heat to low and simmer 10 minutes. In blender or the bowl of a food processor, fitted with chopping blade, process 1 cup pumpkin mixture w/ peanut butter until smooth. Return to pot w/ remaining pumpkin mixture. Add garlic, ginger root, green onions, lime juice, salt, and cayenne peper. Cook 10 minutes over medium heat. Garnish individual servings with pumpkin seeds and chives.

PUMPKIN-GINGER SOUP

Steps:

• Directions 1.In a 6-quart saucepan, combine pumpkin puree, chicken broth, and pear nectar. Bring to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes. 2.In a blender or the bowl of a food processor fitted with chopping blade, process 1 cup pumpkin mixture with peanut butter until smooth. Return to saucepan with the remaining pumpkin mixture. Add garlic, ginger root, green onion, lime juice, salt, and cayenne pepper; cook 10 minutes over medium heat. 3.Divide soup among soup plates and garnish with pumpkin seeds and chives, if desired. Serve immediately.

GINGER-PUMPKIN SOUP

Steps:

• In a large heavy-bottomed pot over med. heat, melt butter and saute onions and ginger until tender, about 10 min. Add broth and canned pumpkin and simmer for 10 minutes. Take off heat and set aside for 20 min. (the mixture has to cool before you go on to the next step). Carefully ladle cooled soup into a blender (do not fill blender too full; it's better to blend in small batches to prevent spill over) and puree all ingredients until smooth and silky. Return pureed soup back to the pot and slowly simmer over medium heat until hot, 10-15 min. Add sugar, mace, nutmeg, pepper and salt. Right before serving, stir in heavy cream. Serve warm.