Pumpkin Ginger Soup is a warm and comforting dish that brings together the rich, earthy flavor of pumpkin with the zesty kick of fresh ginger. This creamy soup is perfect for chilly days, offering a blend of sweet and savory notes with a subtle heat from the ginger that enhances the natural sweetness of the pumpkin. It’s a simple yet elegant soup that’s both nourishing and satisfying, making it an excellent starter for a fall or winter meal. Serve it with a slice of crusty bread for a cozy, complete dish.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 4 cups pumpkin puree (canned or fresh)
- 4 cups vegetable broth
- 1 cup coconut milk or heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Fresh cilantro or pumpkin seeds for garnish (optional)
Instructions:
- Sauté the Aromatics:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
- Add the Pumpkin:
- Stir in the pumpkin puree, mixing it well with the sautéed onions, garlic, and ginger.
- Simmer the Soup:
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
- Blend the Soup:
- Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
- Return the soup to the pot if needed, and stir in the coconut milk or heavy cream.
- Add the ground cinnamon, nutmeg, salt, and pepper to taste. Let it simmer for another 5 minutes.
- Serve:
- Ladle the soup into bowls and garnish with fresh cilantro or pumpkin seeds if desired. Serve hot with crusty bread on the side, and enjoy the warm, comforting flavors of Pumpkin Ginger Soup!
