Every year we buy a bunch of pumpkins for Halloween and only carve a few. This is done on purpose I actually love what un-carved pumpkins look like and after Halloween I make this warm delicious soup with one of the un-carved pumpkins.
Ginger Pumpkin Soup
- 1 Tbsp. Olive Oil
- 2 Cups Yellow Onions
- 5 Cloves Garlic
- 2 Tbsp. Grated Fresh Ginger
- 6 Cups Water
- 4 Cubes of GoBio No Salt Added Chicken Bouillon (if you want to turn this into a vegan soup just swap the chicken bouillon for vegetable bouillon)
- 5 Cups Chopped Carrots
- 5 Cups Peeled and Chopped Sweet Potatoes
- 12 Cups Peeled Pumpkin Flesh – see bellow for cutting instructions (These are not the tiny pie pumpkins but the large ones you buy for making decorations. For this recipe you want a small to medium carving pumpkin.)
- 1 – 946 mL Carton of Unsweetened Coconut Milk (I used Coconut Dream Original)
- 1 to 2 Tsp. Salt
- 1 Tsp. Black Pepper
How to prep your pumpkin:
- Cut in half.
- Remove seeds. You can save these for roasting.
- Remove stem.
- Cut remaining pumpkin in 1″ slices and peel each slice individually.
- Cube your peeled slices.
- Add oil to the bottom of a large soup pot and saute onion, garlic and ginger in medium heat for 5-10 mins.
- Add water and bouillon cubes.
- Add carrots and bring to a boil then simmer for 5 mins.
- Add sweet potatoes and simmer an additional 5 mins.
- Add pumpkin and simmer for an additional 20 to 40 mins until carrots are tender.
- Turn off heat and add coconut milk, salt and pepper.
- Puree mixture using an immersion blender or blender.
- Serve hot. You can top your soup with fresh cilantro and hot sauce or candied pecans and caramelized pears. It’s also delicious just as is.
- Soup freezes well also.
Makes 22 – 1 cup Servings
Calories 77; Fat 2.4g; Carbs 12.6g; Fiber 1.2g; Sugars 5.2g; Protein 1.7g
Nutritional Information Provided from LoseIt data.
Yours Truly Pierrette