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, it is a savory taste treat.
Ingredients
- 2 teaspoons butter
- 2 cloves garlic, minced
- 1 1/4 cups leek, chopped
- 1/2 cup celery, diced
- 2 teaspoons fresh ginger, minced
- 5 cups vegetable broth, chicken broth or water
- 3 cups pumpkin, diced, fresh or frozen
- 1 cup sweet potato, sliced or diced
- 1 cinnamon stick, small piece
- 1/4 teaspoon nutmeg, freshly ground or to taste
- 1/2 cup dry white wine
- 1/2 cup evaporated skim milk, or whole milk
- 2 teaspoons lime juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/2 cup heavy cream, whipped, chilled
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 129kcalCarbohydrates: 14gProtein: 3gFat: 6gSaturated Fat: 4gCholesterol: 22mgSodium: 814mgPotassium: 349mgFiber: 1gSugar: 6gVitamin A: 7313IUVitamin C: 7mgCalcium: 95mgIron: 1mg
Tried this recipe?Let us know how it was!