Pumpkin Ginger Soup
- SERVES
- 8
- COOK TIME
- 20 Min
A bowl of Pumpkin Ginger Soup in the fall will really hit the spot. Made with one of the season's most popular ingredients, this soup is warm, creamy, and full of flavor. And it goes great served with a side of homemade bread!
What You'll Need
- 2 tablespoon butter
- 2 small onions, cut into quarters
- 4 clove garlic
- 3 tablespoon chopped fresh ginger
- 2 (15-ounce) cans 100% pure pumpkin
- 1 (32-ounce) carton low-sodium chicken broth
- 2 teaspoon complete seasoning blend
- 2 teaspoon curry powder
- 1 (8-ounce) can coconut milk
- 1/4 teaspoon salt (optional)
What to Do
- In a large pot over medium heat, melt butter. Saute onions, garlic, and ginger for 5 minutes, or until onions are tender.
- Add pumpkin, chicken broth, and complete seasoning, and cook for 10 minutes.
- Place the mixture, in batches, in a blender or food processor and puree until smooth; return the mixture to the pot.
- Reduce heat to low, stir in remaining ingredients, and simmer gently for 5 minutes. Serve.
Notes
Don't have any fresh ginger on hand? No problem! You can substitute with 3/4 teaspoon of dried ground ginger.