Pumpkin Soup Recipe with Ginger Cream
This pumpkin soup recipe would be a perfect lunch or light dinner recipe for a cool weather day.
Served with ginger cream and made with cinnamon, nutmeg, garlic and cloves, it is a savory taste treat.
If you have access to fresh pumpkin you know that finding new pumpkin recipes can be a chore. There is only so much pumpkin loaf or pumpkin pie you can eat.
Here's a great new recipe to try.
2. Add the broth, pumpkin, sweet potato, cinnamon stick, and nutmeg. Bring to a simmer and cook until the pumpkin is very tender, about 30 minutes.
3. Remove and discard the cinnamon stick. Purée the soup until quite smooth. Strain through a fine sieve for an exceptionally smooth texture, if you wish.
4. Return the soup to medium heat. Add the wine, milk, lime juice, and the salt to taste. Stir to combine well and reheat the soup to just below a simmer.
5. Whip the chilled heavy cream to medium peaks and fold in the remaining ginger. Serve the soup in heated bowls, garnished with a dollop of ginger-flavored cream.
Makes 8 servings.
Nutritional Analysis Per Serving
Calories 126; Calories from Fat 38; Total Fat 4.2g; Saturated Fat 2.5g; Trans Fat 0.0g; Cholesterol 13mg; Sodium 199mg; Total Carbohydrates 18.1g; Dietary Fiber 4.1g; Sugars 7.4g; Protein 3.3g; Vitamin A 391%; Vitamin C 19%; Calcium 10%; Iron 11%
(Percentages based on a 2000 calorie per day diet)
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Did You Know?...
Note that canned pumpkin will not work quite as well in this recipe, although it can be substituted if fresh or frozen pumpkin is unavailable. Look for plain pumpkin pieces in the frozen foods section of your market.
This lovely vegetarian soup recipe comes from a new soup cookbook from The Culinary Institute of America, The New Book of Soups.
You just know that a recipe from the CIA is tested and tested until it is just right.
You will find a review of this terrific cookbook here.
If you like this pumpkin soup recipe, you may also want to try our curried butternut squash soup as well. Find it here.
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