Ginger-pumpkin soup
Warm up with this flavorful Ginger-Pumpkin Soup! Made with fresh shallots, fiery red chili peppers, zesty ginger root, and garlic cloves, this comforting soup is perfectly blended with carrots, pumpkin, and rich chicken gravy. A touch of coconut milk adds creaminess, while a hint of lime zest brings a citrus twist. Ideal for cozy nights, this easy-to-follow recipe is a deliciously spicy and smooth treat in every bowl.
- 25 May 2025
- Cook time 25 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
Ginger-pumpkin soup is a comforting and flavorful dish that combines the earthy sweetness of pumpkin with the spicy kick of red chili peppers and the brightness of lime zest. This warm and creamy soup is perfect for chilly days and is sure to become a favorite in your household.
Ingredients:
Instructions:
- Finely chop the shallot.
- Slice the red hot chili peppers.
- Peel and mince the ginger root.
- Mince the garlic cloves.
- Zest the lime.
- Peel and chop the carrots.
- Peel, seed, and cube the pumpkin.
- In a large pot, heat the canola oil over medium heat.
- Add the shallot, red hot chili peppers, ginger, and garlic.
- Sauté for about 3-4 minutes until fragrant and the shallots are translucent.
- Add the chopped carrots and pumpkin to the pot.
- Sauté for an additional 5 minutes, stirring occasionally, until the vegetables start to soften.
- Pour in the chicken gravy and stir to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Allow the soup to simmer for about 25-30 minutes, or until the vegetables are tender.
- Using an immersion blender, blend the soup until smooth.
- Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth. Return the blended soup to the pot.
- Stir in the coconut milk.
- Add the lime zest and stir to combine.
- Simmer for an additional 5 minutes to allow the flavors to meld together.
- Taste the soup and adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with additional lime zest or a drizzle of coconut milk if desired.
- Serve hot and enjoy the comforting and flavorful ginger-pumpkin soup!
Tips:
- Preparation: Chop all vegetables uniformly to ensure even cooking. Mince the garlic and ginger finely to distribute their flavors evenly throughout the soup.
- Cooking: Sauté the shallot, garlic, ginger, and chili peppers in canola oil until they are soft and fragrant. This step helps to release their flavors and infuse the oil.
- Blending: Use an immersion blender to purée the soup directly in the pot for a smooth and creamy texture. Alternatively, you can blend the soup in batches using a regular blender.
- Seasoning: Taste the soup before serving and adjust the seasoning with salt, pepper, or additional lime zest if needed. The balance of flavors is crucial for this dish.
- Serving: Serve the soup hot, garnished with chopped fresh cilantro, a squeeze of lime juice, or a swirl of coconut milk for an added touch of flavor and presentation.
This ginger-pumpkin soup is a perfect harmony of flavors, offering a creamy texture with a delightful spicy and tangy twist. Serve it hot, garnished with a sprinkle of fresh herbs or a dollop of yogurt, and enjoy the comforting warmth it provides. This recipe is sure to impress your family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 690 grams |
| Energy | |
| Calories 530kcal | 26% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 6g | 15% |
| Sugar 14g | 14% |
| Fat | |
| Fat 40g | 46% |
| Saturated 27g | 89% |
| Cholesterol 16mg | - |
| Vitamins | |
| Vitamin A 1160ug | 128% |
| Choline 44mg | 8% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.41mg | 31% |
| Vitamin B3 3.56mg | 22% |
| Vitamin B6 0.43mg | 25% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 55mg | 59% |
| Vitamin E 3.49mg | 23% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.66mg | 73% |
| Iron, Fe 4.04mg | 37% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 1300mg | 38% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 1220mg | 81% |
| Zinc, Zn 1.81mg | 16% |
| Water | |
| Water 590g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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