Pumpkin Soup Recipe with Ginger Cream2013-05-18
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- Servings : 8
- Prep Time : 20m
- Cook Time : 40m
- Ready In : 60m
This information is per serving.
Calories from Fat38
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.
Pumpkin Soup with Ginger Cream
- 2 teaspoons butter
- 2 garlic cloves, minced
- 1 1/4 cups chopped leek
- 1/2 cup diced celery
- 2 teaspoons minced fresh ginger
- 5 cups vegetable or chicken broth or water
- 3 cups diced pumpkin (fresh or frozen)
- 1 cup sliced sweet potato
- 1 small piece cinnamon stick
- 1/4 teaspoon freshly ground nutmeg, or to taste
- 1/2 cup dry white wine
- 1/2 cup evaporated skim milk or whole milk
- 2 teaspoons freshly squeezed lime juice
- 1/2 teaspoon salt, or to taste
- 1/2 cup whipped heavy cream, chilled
1. Heat the butter in a soup pot over medium heat. Add the garlic, leek, celery, and half of the ginger. Cook, stirring occasionally, until the leek and celery are softened, 8 to 10 minutes.
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.
- This soup could be garnished with a scattering of toasted pumpkin seeds, or for an elegant presentation, add a tablespoon of diced, cooked lobster meat to each portion as well.
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.
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You will find a review of this terrific cookbook here.