Ginger Pumpkin Soup Crock Pot Recipes

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PUMPKIN & GINGER SOUP



Pumpkin & ginger soup image

Provided by Andy Harris

Categories     Light meals     Jamie Magazine     Vegetables     Gorgeous Winter Soups     Halloween recipes     Mains

Time 1h

Yield 4

Number Of Ingredients 9

1 kg pumpkin
2 shallots
75 g ginger
a few sprigs of fresh herbs, such as chives, mint
extra virgin olive oil
1 litre organic vegetable stock
125 ml coconut milk, plus extra to serve
½ tablespoon chilli powder
1 lime

Steps:

  • Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
  • Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
  • Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
  • Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.

Nutrition Facts : Calories 90 calories, Fat 4.4 g fat, SaturatedFat 2.1 g saturated fat, Protein 4.6 g protein, Carbohydrate 8.7 g carbohydrate, Sugar 6 g sugar, Sodium 0.6 g salt, Fiber 2.9 g fibre

SLOW COOKER PUMPKIN SOUP



Slow Cooker Pumpkin Soup image

This easy soup will really warm you up on a winter evening!

Provided by danaopal

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 4h30m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
1 medium sugar pumpkin, seeded and cubed
1 medium onion, chopped
3 cups chicken stock, or as needed
1 sprig fresh rosemary
1 sprig fresh thyme
1 sprig fresh sage
2 small cinnamon sticks
2 bay leaves
½ cup heavy cream

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken broth to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon, and bay leaves into a piece of cheesecloth, and place in the slow cooker. Cover and cook on Low for 4 hours.
  • After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve.

Nutrition Facts : Calories 129.2 calories, Carbohydrate 15.5 g, Cholesterol 20.7 mg, Fat 7.7 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 3.8 g, Sodium 265.3 mg, Sugar 3.8 g

SLOW COOKER CREAMY PUMPKIN SOUP



Slow Cooker Creamy Pumpkin Soup image

Lightly spiced creamy pumpkin soup that is made in a slow cooker. Perfect for a chilly fall night.

Provided by Lindsey Johnson

Categories     Main Dish

Time 4h15m

Yield 8

Number Of Ingredients 17

1 Tablespoon coconut oil
1 large onion, diced
2 carrots, diced
3 garlic cloves, minced
4 cups (1 quart) vegetable stock
1 (29 ounce) can pumpkin puree
1 (14 ounce) can unsweetened coconut milk (full-fat or light)
1 Tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cayenne (optional)
1 Tablespoon maple syrup (optional)
Salt and pepper, to taste
Pumpkin seeds, optional garnish
Cumin seeds, optional garnish

Steps:

  • Heat coconut oil in a skillet. Add the onion and carrot. Cook for 5-10 minutes, or until softened. Add the garlic and cook for 30-60 seconds, then add the spices. Cook for another 30 seconds, stirring constantly to prevent burning.
  • Transfer to a slow cooker. Add the stock, pumpkin puree, and coconut milk. Cook on LOW for 8-10 hours, or HIGH for 3-4 hours. (Can also be cooked on the stovetop at a low simmer for 30-45 minutes.)
  • Before serving puree soup using an immersion (stick) blender or in batches in a traditional blender, if desired. Taste and add maple syrup, if desired. Season well with salt and pepper, to taste.
  • Garnish with pumpkin and/or cumin seeds, if desired.

CREAMY GINGER PUMPKIN SOUP



Creamy Ginger Pumpkin Soup image

This soup is wonderful on any day, but especially on a fall day having carved the pumpkin for Halloween. The ginger and curry flavour work well with the pumpkin.

Provided by Deantini

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 small onion, chopped
1 tablespoon butter
1 lb fresh pumpkin, cubed
2 cups chicken broth
2 tablespoons fresh ginger, chopped
2 teaspoons curry
1 teaspoon turmeric
1 cup half-and-half cream (or you can use lighter cream or milk depending on how creamy or light you wish to have the soup)
salt

Steps:

  • Melt the butter in a large pot and add onions, cook until tender approx 5 minute.
  • Add pumpkin, broth and ginger and cook over medium heat for approx 15 min until pumpkin is very tender.
  • Puree with hand blender (or pour mix into regular blender) until you have a smooth texture.
  • Add curry, tumeric and cream/milk and heat through without boiling. Add salt to taste.
  • Serve with crusty bread.

GINGER PUMPKIN SOUP (CROCK POT)



Ginger Pumpkin Soup (Crock Pot) image

from 1001 Best Slow Cooker Recipes. This would freeze well. This is meant to be a first course dish.

Provided by dicentra

Categories     Vegetable

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 8

3 cups chicken broth
2 lbs fresh pumpkin, peeled seeded and cubed
1 cup chopped onion
1 tablespoon chopped fresh ginger
1 teaspoon minced garlic
1/2 cup dry white wine
1/2 teaspoon ground cloves
salt and pepper

Steps:

  • Combine all of the ingredients except the salt and pepper in a slow cooker; cover and cook on high 4-5 hours.
  • Process soup in food processor or blender until smooth; season to taste with salt and pepper.

SLOW COOKER CARROT GINGER SOUP



Slow Cooker Carrot Ginger Soup image

This Slow Cooker Creamy Carrot Ginger Soup is the easiest carrot soup that's warm, hearty, and packed with spicy ginger and creamy coconut. It's healthy, made with only a few simple ingredients, and it's so easy to make in the Crock Pot or slow cooker!!

Provided by Chrissie (thebusybaker.ca)

Categories     Appetizer     Dinner     Lunch     Soup

Time 3h15m

Number Of Ingredients 8

20 small carrots, roughly chopped (10-15 large carrots (about 8 cups of chopped carrots))
1 large onion, diced
3 cloves garlic, minced or pressed
2 tablespoons freshly grated ginger
a few pinches of salt and pepper
4-5 cups chicken or vegetable stock
1 cup coconut milk (or heavy cream or half and half, if you wish)
chopped parsley and sour cream or coconut cream for garnish

Steps:

  • Add the roughly chopped carrots, diced onion, garlic, ginger, salt and pepper, and stock to your slow cooker.
  • Cook on high for 3-4 hours or on low for 6-7 hours.
  • Blend with an immersion blender until smooth and add the coconut milk while blending to create a silky smooth texture.
  • Serve with chopped parsley and a dollop of sour cream or coconut cream for garnish.

Nutrition Facts : ServingSize 1 serving, Calories 172 kcal, Carbohydrate 22 g, Protein 5 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 4 mg, Sodium 282 mg, Fiber 5 g, Sugar 10 g

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