Ginger Pumpkin Soup

It is pumpkin everything season! I take this very seriously and I find a way to put pumpkin or pumpkin spice into everything I make- from my morning coffee to my fall soups. This homemade Ginger Pumpkin Soup will warm you on chilly fall evenings and leave you satisfied.

Ginger Pumpkin Soup Recipe

Ingredients:

• 1 cup pumpkin puree
• 1 cup coconut milk
• 1 apple
• 1/2 onion
• 1 teaspoon fresh ginger (one small slice)
• 1 T. olive oil
• 1 T. cornstarch
• 2 cloves garlic
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions:

1. Peel and chop the apple and onion.

2. Heat the olive oil in a large saucepan over medium high heat. Add the onions and apple, and sauté until golden brown.

3. Reduce heat to medium and stir in garlic clove and cornstarch. Cook for 2 minutes.

4. Stir in pumpkin puree, coconut milk, ginger slice, garlic, nutmeg, salt, and pepper.

5. Simmer over low heat for 20 minutes.

6. Remove ginger slice from soup mixture with a spoon. You can leave it in if you like the strong spice, it will add considerable “bite” to your soup.

7. Use an immersion blender to puree soup until smooth. You could also transfer to a blender or food processor, but remember to vent the top so it does not explode off from the heat.

8. Serve with a drizzle of coconut milk and a sprinkle of nutmeg.

More Soup Recipes

Turkey and Rice Soup

Slow Cooker Taco Soup

Minestrone Soup with Quinoa Pasta

Steak and Potato Soup

Tomato and Herb Soup

Ginger Pumpkin Soup

 

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Author: Jody

Recipe type: Soup

Ingredients

• 1 cup pumpkin puree
• 1 cup coconut milk
• 1 apple
• ½ onion
• 1 tsp. fresh ginger
• 1 T. olive oil
• 1 T. cornstarch
• 2 cloves garlic
• ¼ tsp. nutmeg
• 1 tsp. salt
• ½ tsp. pepper

Directions

1. Peel and rough chop apple and onion.
2. Heat olive oil in a large saucepan over medium high heat, add onions and apple, saute until golden brown.
3. Reduce heat to medium and stir in garlic clove and cornstarch -cook for 2 minutes.
4. Stir in pumpkin puree, coconut milk, ginger slice, garlic, nutmeg, salt, and pepper.
5. Simmer over low heat for 20 minutes.
6. Remove ginger slice from soup mixture with a spoon.
7. Use an immersion blender to puree soup until smooth, you could also transfer to a blender or food processor-remember to vent so the top does not explode off from the heat.
8. Serve with a drizzle of coconut milk and a sprinkle of nutmeg.

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