good soup. of the pumpkin ginger variety.
I love good soups. When a good soup meets my lips and warms my throat down to my belly, even my toes get a wiggle.
This is a perfect time of year for soups; and for using my favorite kitchen tool: an immersion blender. You don’t need one for this soup, of course, but if you do then your kids will come running when you power it up: can I try mom? Would you like me to help? (Music to my ears).
Certainly it counts as their daily good deed for lent. Helping mom make dinner. How could you argue with that? Just because it is fun doesn’t mean it doesn’t count (of course, I tell them, helping fold that mountain of socks or taking out the compost are also very good deed ideas…).
Pumpkin Ginger Soup
3 T butter
2/3 cup chopped onion
8 ounces cubed butternut squash
2 cloves garlic, minced
1/2 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp cardamom
3 cups chicken broth
2/3 cup canned pumpkin
2/3 cup carrots
2 T brown sugar
3 T butter in large pot over medium heat. Add onions and pinch salt; cook, stirring for 10 minutes. Add squash, low-medium heat, cooking for 20 more minutes. Add garlic, 1 T olive oil, and the spices. Cook 5-7 minutes. Add broth, carrots and pumpkin. Bring to boil, then reduce to simmer. Cook 25 minutes then puree. Stir in brown sugar and salt to taste.
Tags: pumpkin soup, squash soup
Comments
I made something similar yesterday — I had a squash, a couple of carrots, and a couple of parsnips left over from making a stew. Threw it all in the pot, added some “warm” spices and broth, and agave nectar for sweetness. And, because it’s me, I had to throw in some hot sauce, too!
Mmm, pumpkin soup is the best.
Mmm, pumpkin soup is the best.
I adore pumpkin soups. And this one is to be tested in my very own kitchen very very soon
What a beautiful veloute! Could it be more silken?!
wow, that looks unnaturally silken. gorgeous!
any excuse to use an immersion blender is a good one.
My last attempt at a pumpkin type soup included parsnips and was not a big hit. This one looks so delicious I think I am ready to try again.
Pumpkin, squash and ginger sound great to me! I’ll have to put my immersion blender (aka the boat motor) to work!
Lydia: love making soup on the fly! I am hoping to make parsnip soup soon…
Peabody: perfect for this time of year!
Joanna: let me know how it goes!?
Aforkful: thank you, loved the little bowls from my mother in law:).
Michelle: salute, thanks! Love those blenders!
Beth: yes do!
Andrea: heehee. my kitchen aid sounds like an airplane taking off, I always want to wear those baron goggles…
This looks absolutely delicious. I am lactose intolerant – any suggestions on how to replace the butter?
Krista: I am no expert (though I hope culinary school will help; I start soon:)), but I would just use olive oil… what do you normally use to sub butter or fat?
OMG, I can’t believe how long it has been since I visited TOT! I just spent a half hour catching up on your great posts, but returned to this yummy looking soup!
Oh yes, and Krista, a dairy-free margarine (such as Earth Balance) will work fine, but olive oil should too. Looks like a small amount of butter in the recipe, so it is really more for the fat than the flavor I think. But, Janelle would no best on that!
Thanks for the tips – I’ve just newly discovered my lactose intolerance so don’t yet have a “normal” replacement. I will try the olive oil. I have found a lactose free margarine but can’t have it right now as I am on an elimination diet looking for other food sensitivities/allergies. Was just over at the Earth Balance website – thanks for mentioning that brand – I will have to look for it.
I have a recipe for pumpkin coconut soup that sounds very similar to this! You have motivated me:)
How many serving does the pumpkin soup serve.
Alisa: you are too kind! I agree, I think subbing butter or olive oil would be fine!
Anticiplate: I like the idea of coconut!
Gabrielle: I don’t recall, but I would guess 4-6…
i dont usually comment, but after reading through so much info i had to say thanks