Pumpkin-Ginger Soup

6 cups
45 min

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Similar white bowls here, similar wood bowls here, Spoons old from Pier 1, similar here

Good morning! How was your weekend? Mine was thankfully no where near what they predicted. Our town basically shut down on Thursday and remained so until Sunday when people started to venture out. Everything was cancelled, schools, events, small businesses, etc. We had a lots of wind with gusts ups to 50 mph, and rain but it was never really heavy. I am sure there will be whining and complaining that people were made to evacuate but hopefully they take a look at the events in North Carolina and they thank God we are not in that mess.

I have family and a lot of friends in North Carolina who are suffering everything from loss of power to damaged, destroyed and flooded homes. So please lets keep everyone in NC, including blog friends like Kristy and Beth from Design Chic in our prayers.


Lately I feel as if I lost my mojo when it comes to cooking and baking, I think because it has been TOO HOT! That changed this weekend because I was sick of being stuck inside and working or watching storm coverage. I broke out the pumpkin magazine I mentioned on Saturday and I made Bourbon Pumpkin Bread and also this fabulous Pumpkin-Ginger Soup.

Similar white bowls here, similar wood bowls here

The soup definitely has a Thai or Asian flare to it and depending upon who many chili peppers you put in it has a little kick. It is a refreshing change from traditional pumpkin soup and I think you will enjoy it.


Pumpkin-Ginger Soup


Ingredients


1 15 oz. can pumpkin


1 14.5 oz. can of chicken of vegetable broth


1 1/2 cups of apricot or mango nectar


1 Tbsp. grated fresh ginger


2 cloves minced garlic


1 5 oz. can of evaporated skim milk or unsweetened coconut milk


1/4 cup creamy peanut butter


2 Tbsp. rice vinegar


Dash bottled hot pepper sauce or 1/4 tsp. crushed red pepper flakes


1/4 cup chopped fresh cilantro


Garnish


Sour cream or yogurt


Dried Thai peppers


Pumpkin Seeds


Directions


In a large saucepan combine the first five ingredients(through garlic). Bring to a boil, reduce heat. Summer uncovered, 30 minutes, stirring occasionally.


Whisk in the next four ingredients( through hot pepper sauce/red pepper flakes) until smooth, then add the cilantro and stir.


If desired top soup with sour cream, peppers and pumpkin seeds.


To my friends and family in North Carolina, we have not forgotten you, you are in our prayers.


I hope that you have a great week.

Recipe details

  • 6  cups
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
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Ingredients

Ingredients

  • 1 15 oz. can pumpkin
  • 1 14.5 oz. can of chicken of vegetable broth
  • 1 1/2 cups of apricot or mango nectar
  • 1 Tbsp. grated fresh ginger
  •  2 cloves minced garlic
  • 1 5 oz. can of evaporated skim milk or unsweetened coconut milk
  • 1/4 cup creamy peanut butter
  • 2 Tbsp. rice vinegar
  • Dash bottled hot pepper sauce or 1/4 tsp. crushed red pepper flakes
  • 1/4 cup chopped fresh cilantro
  • Garnish
  • Sour cream or yogurt 
  • Dried Thai peppers
  • Pumpkin Seeds

Directions

  • In a large saucepan combine the first five ingredients(through garlic). Bring to a boil, reduce heat. Summer uncovered, 30 minutes, stirring occasionally. 
  • Whisk in the next four ingredients( through hot pepper sauce/red pepper flakes) until smooth, then add the cilantro and stir.
  • If desired top soup with sour cream, peppers and pumpkin seeds.  

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