Pumpkin Soup with Ginger & Spice
Pumpkin is cooked in vegetable broth and given a flavour boost with garlic, onion, ginger, maple and an Indian spice blend.
Servings 4
Calories 182kcal
Ingredients
- 3 lbs pumpkin rind and seeds removed, chopped into cubes
- 1 medium onion yellow or white chopped
- 1 garlic clove finely chopped
- 2 tbsp fresh ginger finely chopped
- 2 cups water
- 3 cups vegetable broth
- 1 tbsp butter
- 2 tbsp maple syrup
- ½ tsp white pepper
- ½ tsp garam masala Indian spice blend
- ½ tsp Salt (or to taste)
Instructions
- Add all ingredients, except the garnish, to a large pot. Bring to a boil, then simmer for about 15 minutes or until the pumpkin is fork-tender.
- Remove the pot from the heat and allow to cool a bit. Use an immersion blender to blend the ingredients until smooth. Alternately, you can add the cooked mixture to a blender in batches, then blend until smooth.
- Return the pureed soup to the stove to heat before serving and adjust the seasonings if needed. Serve in soup bowls garnished with cilantro sprigs and a few sprinkles of paprika.
Notes
Garnish with cilantro or a teaspoon swirl of cream in each bowl.