This thick and creamy savory Pumpkin Ginger Soup is simple to make using fresh or canned pumpkin puree mixed with ginger, onion, garlic, cinnamon, nutmeg, and heavy cream.
This is a small batch recipe, ready in 30 minutes, and makes a great lunch, dinner, or date night meal for two.
Pumpkin soup can be served warm or cold, but the smooth, strong flavor works best with other fall foods like a hearty fall salad or as an appetizer to this Turkey breast and Gravy.
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How to make Pumpkin and Ginger Soup:
Slice the onion.
In a large saucepan over medium heat, melt the butter.
Add the sliced onions to the pan and cook stirring often until caramelized, about 10 minutes.
Sprinkle in the garlic, salt, cinnamon, nutmeg, and ginger and stir constantly for one minute.
Add 1/4 cup of the chicken stock and use a non-metal spoon to loosen the browned bits from the bottom of the pan.
Add the remaining chicken stock and pumpkin puree and stir to combine.
Turn heat to low and simmer the soup for 15 minutes stirring occasionally.
Turn the heat off and use a handheld immersion blender to puree the soup.
Stir in the heavy cream.
Serve and enjoy!
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Pumpkin Ginger Soup
This thick and creamy savory Pumpkin Ginger Soup is simple to make using fresh or canned pumpkin puree mixed with ginger, onion, garlic, cinnamon, nutmeg, and heavy cream.
Ingredients
- 2 Tablespoon butter
- 1 large yellow onion
- 1 teaspoon jarred minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 1/2 cups fresh pumpkin puree (or canned pumpkin, not pie filling)
- 1 cup chicken stock (or broth)
- 1/4 cup heavy cream
Instructions
- Slice the onion.
- In a large saucepan over medium heat, melt the butter.
- Add the sliced onions to the pan and cook stirring often until caramelized, about 10 minutes.
- Sprinkle in the garlic, salt, cinnamon, nutmeg, and ginger and stir constantly for one minute.
- Add 1/4 cup of the chicken stock and use a non-metal spoon to loosen the browned bits from the bottom of the pan.
- Add the remaining chicken stock and pumpkin puree and stir to combine.
- Turn heat to low and simmer the soup for 15 minutes stirring occasionally.
- Turn the heat off and use a handheld immersion blender to puree the soup.
- Stir in the heavy cream and serve.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 343Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 68mgSodium: 811mgCarbohydrates: 28gFiber: 7gSugar: 12gProtein: 7g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
