Pumpkin Ginger And Apple Soup Recipes
PUMPKIN, APPLE & GINGER SOUP
The soup combines earthy pumpkin with sweet, crisp apples and spicy ginger to create the most wonderfully comforting taste sensation. Serve with a slice of crusty bread and top with some crunchy pumpkin seeds or dried apple chips!
Provided by Aimee
Categories Soups
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 200C / 390F. Add the squash/pumpkin, apples, onions ginger (kept in a large chunk) and garlic to a large roasting tin with the olive oil, salt and pepper. Toss to coat and roast for 30-40 minutes.
- Once cooked, unpeel the roasted garlic gloves and add them to a blender with the rest of the ingredients. Blend everything until smooth, adding more vegetable stock, if needed. Season to taste.
- To serve, add a swirl of coconut cream or dairy-free yoghurt. Top with chopped chives and pumpkin seeds.
Nutrition Facts : Calories 308 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 19 grams fat, Fiber 7 grams fiber, Protein 6 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 569 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
GINGER-APPLE PUMPKIN SOUP
Provided by Jeanine Donofrio
Time 1h
Yield serves 4-6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Roast pumpkin or butternut squash. (I start by putting mine in the oven for a few minutes to soften so it's easier to cut). Cut in half and scoop out the insides (save & toast the seeds if you want). Drizzle with olive oil, salt and pepper and roast cut side up for 20 minutes, flip and roast cut side down for 20-30 or until the flesh is soft. Remove from oven, let cool, then peel the skin away from the flesh.
- While the squash roasts, slice the apple and onion into wedges and arrange on a baking sheet. Drizzle with olive oil, salt and pepper, and roast for 20 minutes or until the edges turn golden brown. During the last 10 minutes or so, add the whole garlic cloves to the baking sheet.
- In a blender, add pumpkin mash, roasted onion, apple, garlic (remove the skins), coconut milk, ginger, cardamom, cayenne and salt. Puree until smooth. If it's too thick, add a bit of water or broth to thin and blend again. Taste and adjust seasonings. Store leftovers in the fridge for up to a few days.
CREAMY GINGER PUMPKIN SOUP
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
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.
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