Pumpkin and Ginger Soup Recipe 🎃🥣
Cook Time: 50 minutes
Prep Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories per Serving: 386.6
Description:
Warm up your winter evenings with this delightful Pumpkin and Ginger Soup recipe from lovewithrecipes.com. A blend of spicy ginger, sweet pumpkin, and aromatic spices makes this soup a comforting and flavorful choice for any weeknight dinner. Plus, it’s ready in less than 4 hours, making it perfect for those busy days when you crave a homemade meal without spending hours in the kitchen.
Ingredients:
- 60g butter 🧈
- 5g fresh ginger, finely chopped 🧄
- 30g ginger paste 🧊
- 1 small pumpkin, peeled and diced 🎃
- 2 parsnips, peeled and chopped 🥕
- 1 onion, diced 🧅
- 2 carrots, peeled and sliced 🥕
- 1 handful of celery leaves, chopped 🌿
- 7g curry powder 🍛
- 2g nutmeg, freshly grated 🌰
- 30g cornflour 🌽
- 500ml chicken stock 🍗
- 500ml milk 🥛
- Salt, to taste 🧂
- Black pepper, to taste 🌶️
Instructions:
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Heat Butter and Oil: In a large, heavy-based saucepan, heat the butter until foaming, then add the chopped fresh ginger and ginger paste.
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Add Vegetables and Spices: Add the diced pumpkin, chopped parsnips, diced onion, sliced carrots, celery leaves, curry powder, and grated nutmeg to the saucepan. Stir-fry the vegetables and spices for 2-5 minutes until fragrant.
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Cook Vegetables: Cover the saucepan and cook the vegetables very gently over low heat until they have softened. This should take around 15-30 minutes, depending on the size of the vegetable chunks. Stir occasionally with a wooden spoon to prevent sticking.
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Sprinkle with Cornflour: Once the vegetables are tender, sprinkle them with cornflour and stir to coat evenly.
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Add Liquids: Gradually pour in the chicken stock, followed by the milk, stirring constantly to prevent lumps from forming.
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Thicken Soup: Continue cooking and stirring until the soup thickens slightly and comes to a gentle boil.
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Cool Soup: Remove the saucepan from the heat and allow the soup to cool for 10-15 minutes.
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Blend Soup: Using a blender or food processor, process the soup until smooth and creamy.
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Reheat Soup: Return the soup to the saucepan and reheat it over low heat, stirring occasionally.
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Season to Taste: Taste the soup and adjust the seasoning with salt and black pepper as needed.
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Add Cream: Stir in the cream for added richness and flavor.
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Serve: Ladle the hot soup into piping hot bowls and serve with crusty rolls on the side.
Nutritional Information (Per Serving):
- Calories: 386.6
- Total Fat: 23.8g
- Saturated Fat: 13.8g
- Cholesterol: 65.9mg
- Sodium: 1019.9mg
- Total Carbohydrates: 33.7g
- Dietary Fiber: 3.4g
- Sugar: 7.1g
- Protein: 14g
Recipe Notes:
- For a smoother consistency, strain the soup through a fine mesh sieve after blending.
- Garnish each serving with a dollop of sour cream and a sprinkle of chopped fresh parsley for an extra burst of flavor.
- This soup can be made ahead of time and reheated gently on the stove or in the microwave before serving.
