Time 1h10m Number Of Ingredients 14 Steps:
Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place the pumpkin and thyme on the prepared baking sheet. Drizzle with the olive oil and season with 1/4 teaspoon salt and pepper. Gently toss to combine and arrange in a single layer. Roast for 60 to 65 minutes, stirring halfway through, until the pumpkin is fork-tender. Let cool, and then remove the peel from the pumpkin. Meanwhile, heat the butter in a large stockpot or Dutch oven over medium heat. Add the shallots and cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the pumpkin and ginger along with the broth and sage. Season with 3/4 teaspoon salt and black pepper to taste. Bring to a boil, and then remove from heat. Puree using an immersion blender until smooth. Add the Greek yogurt and blend. Pour into 4 bowls. Serve immediately, garnished with chives, plus more yogurt, pepitas, chives, and nutmeg, if desired.
Time 50m Yield 6 Number Of Ingredients 13 Steps:
Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares. Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Transfer broth mixture into the container of a blender or processor. Process until smooth. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
Time 45m Yield 4 servings Number Of Ingredients 15 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!
Time 30m Yield 4 serving(s) Number Of Ingredients 9 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.
More about “creamy ginger pumpkin soup recipes”
Time 30m Yield 5 Number Of Ingredients 8 Steps:
Heat oil in 3-quart saucepan over medium-high heat. Cook onion, gingerroot and garlic in oil 2 minutes, stirring frequently. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 15 to 18 minutes, stirring frequently, to blend flavors.
