Ginger Pumpkin Soup

Name: Ginger Pumpkin Soup
Ingredients: 2 sugar pumpkins (2 pumpkins yield ~2 1/4 cups (450 g pumpkin puree)⠀); 1 Tbsp olive oil or ghee ⠀; 1 small shallots (diced⠀); 1 small sweet onion ⠀; 3 cloves garlic (minced // 3 cloves yield 1/2 Tbsp ⠀); 3 in fresh ginger (skinned and minced ⠀); 2 cups vegetable broth (DIY or store-bought⠀); 1 cup canned light coconut milk (or sub other non-dairy milk with varied results⠀); 2 Tbsp maple syrup or agave nectar (or honey if not vegan⠀); 1/4 tsp each sea salt (black pepper, cinnamon, nutmeg⠀); 1/4 teaspoon turmeric ⠀; 1 cup roughly chopped kale⠀; 1 large clove garlic (minced⠀); 2 Tbsp raw sesame seeds⠀; 1 Tbsp olive oil⠀; 1 pinch salt⠀

November 12, 2019May 17, 2020

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F A L L is here! And we all know what that means. More pumpkin everything 🎃 not gunna lie I was craving a good pumpkin soup with a kick of ginger. So I made this delicious ginger pumpkin soup last night with a hardy “good fat” mixed green salad. Simple and delicious! ⠀

Ginger Pumpkin Soup

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Ingredients

2 sugar pumpkins 2 pumpkins yield ~2 1/4 cups (450 g pumpkin puree)⠀
1 Tbsp olive oil or ghee ⠀
1 small shallots diced⠀
1 small sweet onion ⠀
3 cloves garlic minced // 3 cloves yield 1/2 Tbsp ⠀
3 in fresh ginger skinned and minced ⠀
2 cups vegetable broth DIY or store-bought⠀
1 cup canned light coconut milk or sub other non-dairy milk with varied results⠀
2 Tbsp maple syrup or agave nectar or honey if not vegan⠀
1/4 tsp each sea salt black pepper, cinnamon, nutmeg⠀
1/4 teaspoon turmeric ⠀

GARLIC KALE SESAME TOPPING (optional)⠀

1 cup roughly chopped kale⠀
1 large clove garlic minced⠀
2 Tbsp raw sesame seeds⠀
1 Tbsp olive oil⠀
1 pinch salt⠀

Instructions

** skip this step if using organic pumpkin purée** Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.⠀
Using a sharp knife, cut off the tops of the sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).⠀
Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.⠀
To a large saucepan over medium heat add olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.⠀
Add remaining ingredients, including the pumpkin, and bring to a simmer.⠀
Transfer soup mixture to a blender or use an immersion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.⠀
Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Kale-Sesame topping.⠀
** won’t fit both recipes so I’ll do a separate post ! **