Yield 10 servings Number Of Ingredients 14 Steps:
In a large pot over medium heat, combine coconut oil, onion, garlic, and ginger. Sauté until the onion is translucent, 5-6 minutes. Add the curry powder, brown sugar, cayenne, cumin, salt, and pepper. Stir to combine. Add the coconut milk, pumpkin purée, and vegetable broth. Bring to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes. Uncover the soup and blend with an immersion blender until smooth. Ladle the soup into bread bowls and serve. Enjoy!
Time 1h Yield 4 Number Of Ingredients 9 Steps:
Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.
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 20m Yield 6 servings (1-1/2 quarts). Number Of Ingredients 10 Steps:
In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.
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 30m Yield 10 serving(s) Number Of Ingredients 9 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.
More about “pumpkin ginger soup recipe by tasty”
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.
