Get ready for a flavor explosion with this pumpkin ginger soup recipe. This soup is not just delicious but also full of healthy ingredients. The combination of pumpkin and ginger creates a sweet yet spicy flavor that will warm you up in no time. This recipe is perfect for those chilly autumn nights when you're craving comfort food that's also good for you.
Photos of Pumpkin Ginger Soup Recipe
This recipe uses a few ingredients that might not be in your everyday pantry. First, you might not have pumpkin puree; you can find cans of it in the baking or canned vegetables aisle. Second, although you may have ginger root at home, fresh ginger is recommended for this recipe to give the soup a punchy, vibrant flavor. Lastly, you might not have coconut milk or coconut cream; they are usually found in the international or health food sections. Also, don’t forget the pepitas, they are a type of pumpkin seed that can be found in the nuts or health food aisle.
Ingredients for Pumpkin Ginger Soup
Coconut oil: This oil is used to sauté the ingredients, contributing a subtle coconut flavor. White onion: They provide a sweet and savory base for the soup. Garlic: Adds a pungent and spicy flavor that mellows and sweetens considerably with cooking. Ginger: It gives a unique spicy aroma and flavor to the soup. Jalapeno: Adds a spiciness to the soup, if you prefer less spicy you can remove the seeds. Sriracha: A type of hot sauce which adds a tangy and spicy flavor to the soup. Pumpkin puree: The star of the dish, providing a sweet, creamy base. Vegetable stock: Adds depth and flavor to the soup. Coconut milk: Gives the soup a creamy, smooth texture and a light tropical flavor. Lime: Its juice will give some tanginess to the soup. Pepitas: These are pumpkin seeds that provide a nice crunch as a topping. Coconut cream: A thicker, more saturated version of coconut milk used to make the cilantro coconut cream. Cilantro leaves: Adds a fresh, herbal flavor to the coconut cream.
One reader, Kynthia Glenn says:
This pumpkin ginger soup recipe is a game-changer! The blend of flavors is simply divine. The kick of ginger and jalapeño adds a delightful zing, and the creamy coconut milk creates a luxurious texture. It's a comforting bowl of warmth and goodness that I can't get enough of. Highly recommended!
Key Techniques for Making Pumpkin Ginger Soup
How to sauté the onions: In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt. Cook for 10 to 15 minutes, until the onions are translucent and softened.
How to 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.
How to blend the soup: After removing the soup from heat and stirring in the coconut milk, use an immersion blender to blend the soup until completely smooth. Season with the remaining teaspoon of salt and stir in the lime juice. Season to taste with more salt, if needed.
How To Make Pumpkin Ginger Soup
Mixing the sweet earthiness of pumpkin with the refreshing and prickly spiciness of the ginger for this delicious pumpkin ginger soup. Try it at home.
Serves:
Ingredients
For Soup:
- 1tbspcoconut oil
- 1mediumwhite onion,diced
- 2tspkosher salt
- 4cloves garlic,minced
- 1fresh ginger
- 1jalapeño,seeded and minced
- 2tspSriracha
- 2cansunsweetened pumpkin puree
- 2½cupsvegetable stock
- 1canfull-fat coconut milk
- 1lime,juiced
- ⅓cuppepitas,toasted
For Cilantro Coconut Cream:
- 1cancoconut cream
- 1lime,zested
- 1cupfresh cilantro leaves,packed, plus more for garnish
Instructions
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In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt.
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Cook for 10 to 15 minutes, until the onions are translucent and softened.
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Add the garlic, ginger, and jalapeño. Sauté for 3 to 5 minutes, until fragrant and softened.
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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 to 20 minutes, until all of the vegetables are completely broken down.
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While the soup simmers, make the cilantro coconut cream by adding the chilled coconut cream to a liquid measuring cup or tall, narrow container, along with the lime zest and cilantro.
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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.
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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.
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Ladle the soup into bowls and top each serving with 1 tablespoon of cilantro cream and toasted pepitas.
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Enjoy!
Nutrition
- Calories: 784.61kcal
- Fat: 70.79g
- Saturated Fat: 58.82g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.53g
- Polyunsaturated Fat: 2.79g
- Carbohydrates: 40.83g
- Fiber: 11.81g
- Sugar: 9.98g
- Protein: 12.85g
- Sodium: 1000.85mg
- Calcium: 130.69mg
- Potassium: 1334.61mg
- Iron: 10.57mg
- Vitamin A: 1807.93µg
- Vitamin C: 33.13mg
Pro Tip for Perfecting Pumpkin Ginger Soup
When making the cilantro coconut cream, it's important to use chilled coconut cream. The cold temperature helps to emulsify the cream and cilantro together, creating a smoother and creamier texture. Also, using an immersion blender will ensure that the cilantro is fully incorporated into the cream. If you don't have an immersion blender, a regular blender or food processor will work just fine. Just make sure to blend until the cilantro is completely broken down and the cream turns a pale green color.
Time-Saving Tips for Preparing Pumpkin Ginger Soup
Prep ahead: Chop and measure all ingredients in advance to streamline the cooking process.
Use canned pumpkin: Opt for canned pumpkin puree instead of fresh pumpkin to save time and effort.
Invest in a good blender: A high-quality blender will make quick work of blending the soup to a smooth consistency.
Double the batch: Make a larger quantity and freeze the extra portions for quick and convenient meals later on.
Organize your workspace: Keep your kitchen organized and clean as you cook to minimize time spent searching for tools and ingredients.
Prep the garnishes: Prepare the cilantro coconut cream and toasted pepitas ahead of time to have them ready when serving the soup.
Substitute Ingredients For Pumpkin Ginger Soup Recipe
coconut oil - Substitute with olive oil: Olive oil can provide a similar richness and depth of flavor to the soup.
white onion - Substitute with yellow onion: Yellow onions have a slightly stronger flavor, which can work well in the soup.
kosher salt - Substitute with sea salt: Sea salt can provide a similar level of salinity and enhance the overall flavor of the soup.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute if fresh garlic is not available, but adjust the quantity to taste.
fresh ginger - Substitute with ground ginger: Ground ginger can be used as a substitute, but use it sparingly as it is more concentrated in flavor than fresh ginger.
jalapeno - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor profile to jalapenos.
sriracha - Substitute with hot sauce: Any hot sauce can be used as a substitute to add heat and flavor to the soup.
unsweetened pumpkin puree - Substitute with butternut squash puree: Butternut squash puree can provide a similar creamy texture and sweet flavor to the soup.
vegetable stock - Substitute with chicken stock: Chicken stock can be used as a substitute for a richer flavor, but adjust the seasoning accordingly.
full-fat coconut milk - Substitute with heavy cream: Heavy cream can provide a similar richness and creaminess to the soup.
lime - Substitute with lemon: Lemon can be used as a substitute for a slightly different citrus flavor.
pepitas - Substitute with sunflower seeds: Sunflower seeds can provide a similar nutty crunch to the soup.
coconut cream - Substitute with heavy cream: Heavy cream can be used as a substitute for a rich and creamy texture.
cilantro leaves - Substitute with parsley: Parsley can be used as a substitute for a milder herb flavor.
Elegant Presentation Ideas for Pumpkin Ginger Soup
Elevate the plating: When presenting the pumpkin ginger soup, focus on creating a visually stunning presentation. Use a wide-rimmed bowl to showcase the vibrant color of the soup and allow for artistic drizzling of the cilantro coconut cream.
Garnish with precision: Add a touch of elegance by delicately placing a few whole pepitas on top of the soup. This adds a contrasting texture and a pop of color, enhancing the overall visual appeal.
Incorporate fresh herbs: Sprinkle a few freshly torn cilantro leaves over the soup just before serving. The bright green color and aromatic fragrance will captivate the senses and add a touch of sophistication to the dish.
Consider the vessel: Opt for a unique and eye-catching serving vessel to present the soup. A stylish, artisan-crafted bowl or a sleek, modern soup tureen can elevate the dining experience and leave a lasting impression.
Attention to detail: Pay close attention to the edges of the bowl, ensuring they are clean and free of any drips or spills. The presentation should exude professionalism and meticulous care in every aspect.
Balance and symmetry: Aim for a balanced composition, ensuring that the placement of garnishes and the drizzle of cilantro coconut cream create a sense of harmony and symmetry on the plate.
Artful drizzling: Use a steady hand to create an artful drizzle of the cilantro coconut cream on the surface of the soup. The presentation should reflect precision and skill, showcasing the chef's expertise.
Final touch with lime: Just before serving, add a small wedge of lime to the rim of the bowl. This not only adds a burst of citrus flavor but also serves as a visually appealing final touch to the presentation.
Essential Kitchen Tools for Making Pumpkin Ginger Soup
- Large pot: A large, sturdy pot is essential for cooking the soup and allowing enough space for the ingredients to simmer and blend together.
- Immersion blender: An immersion blender is used to blend the soup directly in the pot, creating a smooth and creamy texture without the need to transfer the hot liquid to a traditional blender.
- Liquid measuring cup: This is used to measure and mix the ingredients for the cilantro coconut cream, ensuring accurate proportions and easy pouring.
- Tall, narrow container: A tall, narrow container is ideal for blending the cilantro coconut cream using an immersion blender, allowing for efficient emulsification and smooth consistency.
- Ladle: A ladle is used for serving the soup, allowing for easy portioning and presentation in bowls.
- Toasting pan: A toasting pan is used to toast the pepitas, enhancing their flavor and adding a crunchy texture to the soup when used as a garnish.
Storing and Freezing Pumpkin Ginger Soup
- To store leftover pumpkin ginger soup, allow it to cool completely to room temperature before transferring it to an airtight container. Refrigerate the soup for up to 5 days.
- When reheating refrigerated soup, pour the desired amount into a saucepan and heat over medium-low heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave.
- For longer storage, you can freeze the pumpkin ginger soup for up to 3 months. To freeze, pour the cooled soup into freezer-safe containers or resealable bags, leaving some space at the top for expansion. Label the containers with the date and contents.
- To thaw frozen soup, transfer it from the freezer to the refrigerator and allow it to thaw overnight. Alternatively, you can place the frozen container in a bowl of cold water to speed up the thawing process.
- Once thawed, pour the soup into a saucepan and reheat it over medium-low heat, stirring occasionally, until it reaches the desired temperature. If the soup appears too thick after thawing, you can add a little vegetable stock or water to adjust the consistency.
- Note: The coconut milk in the soup may separate or appear grainy after freezing and thawing. This is normal and does not affect the taste of the soup. Simply stir the soup well while reheating to help restore its creamy texture.
How to Reheat Leftover Pumpkin Ginger Soup
Stovetop method: Transfer the leftover pumpkin ginger soup to a saucepan and heat it over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method allows you to control the heat and ensure that the soup is evenly reheated without scorching or burning.
Microwave method: Pour the leftover soup into a microwave-safe bowl and cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave the soup on high power in 30-second intervals, stirring between each interval, until it is heated through. This method is quick and convenient, but be careful not to overheat the soup, as it can cause the coconut milk to separate.
Slow cooker method: If you have a large batch of leftover soup, you can reheat it in a slow cooker. Transfer the soup to the slow cooker and heat it on low for 1-2 hours, or until it is heated through. This method is ideal for reheating large quantities of soup and helps maintain its texture and flavor.
Oven method: Preheat your oven to 350°F (175°C). Transfer the leftover soup to an oven-safe dish and cover it with foil. Place the dish in the preheated oven and heat for 15-20 minutes, or until the soup is heated through. This method is suitable for reheating larger portions of soup and can help maintain its consistency.
Regardless of the reheating method you choose, be sure to stir the soup well before serving to redistribute any separated ingredients, such as the coconut milk or pepitas. If the soup appears too thick after reheating, you can thin it out by adding a small amount of vegetable stock or water until it reaches your desired consistency.
Interesting Trivia About Pumpkin Ginger Soup
The pumpkin ginger soup is a rich source of vitamin A, which is essential for maintaining healthy vision, skin, and immune function. Additionally, the ginger in the soup provides anti-inflammatory properties that can help alleviate digestive discomfort and nausea. This soup is a delicious and nutritious way to incorporate pumpkin and ginger into your diet.
Is Making Pumpkin Ginger Soup at Home Cost-Effective?
This pumpkin ginger soup recipe is quite cost-effective for a household. The ingredients, such as pumpkin puree, vegetable stock, and coconut milk, are affordable and readily available. The addition of fresh ginger and cilantro adds a burst of flavor without breaking the bank. The approximate cost for a household of 4 people is around $15. As a culinary chef, I rate this recipe a solid 9 for its affordability and delicious flavors.
Is Pumpkin Ginger Soup Healthy or Unhealthy?
This pumpkin ginger soup recipe is a healthy and nutritious choice, thanks to its wholesome ingredients and cooking methods. The soup is packed with vitamin-rich pumpkin, which is low in calories and high in fiber, potassium, and antioxidants. The addition of ginger and garlic provides anti-inflammatory and immune-boosting properties, while the jalapeno and sriracha add a spicy kick that can boost metabolism. The use of coconut oil and coconut milk provides healthy fats that can aid in satiety and nutrient absorption. Overall, this soup is a well-balanced meal that can be enjoyed as a comforting and nourishing lunch or dinner.
To make this recipe even healthier, consider the following suggestions:
- Use low-sodium vegetable stock to reduce the overall salt content of the soup
- Add more vegetables, such as carrots or sweet potatoes, to increase the fiber and nutrient content
- Swap the full-fat coconut milk for a lighter version or use Greek yogurt for a protein boost
- Serve the soup with a side salad or whole-grain bread to make it a complete and balanced meal
- Experiment with different toppings, such as roasted chickpeas or pumpkin seeds, for added crunch and nutrition
Editor's Opinion on This Pumpkin Ginger Soup Recipe
This pumpkin ginger soup recipe offers a delightful blend of flavors and textures. The combination of pumpkin, ginger, and coconut milk creates a rich and creamy base, while the addition of jalapeño and sriracha adds a subtle kick of heat. The cilantro coconut cream provides a refreshing and vibrant contrast, elevating the dish to a new level. The recipe's balance of savory and spicy elements makes it a perfect choice for a cozy autumn meal. The use of fresh, quality ingredients ensures a satisfying and flavorful dining experience.
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Why trust this Pumpkin Ginger Soup Recipe:
This recipe offers a delightful fusion of flavors, combining the earthy richness of pumpkin puree with the warmth of fresh ginger and the subtle heat of jalapeno. The addition of coconut milk lends a creamy texture, while the zesty lime juice and aromatic cilantro elevate the dish. The use of vegetable stock ensures a depth of flavor, and the pepitas provide a satisfying crunch. With its carefully balanced ingredients and detailed instructions, this recipe promises a comforting and flavorful dining experience.
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