Pumpkin Ginger Soup
Servings: 4 Servings
Calories: 134kcal
A creamy pumpkin ginger soup perfect for a cold evening
Print Recipe
Ingredients
- 1 pound Pumpkin, peeled and cut into chunks small
- 3 tablespoons Olive oil
- 1 teaspoon ground ginger
- 1 clove Garlic, minced
- 1 small Onion, peeled and chopped
- 1 inch Ginger, peeled and grated fresh
- 3 cups Vegetable broth
- ½ teaspoon Salt
- ½ teaspoon Black pepper
Instructions
- Preheat the oven to 200C/400F degrees and line a baking sheet with parchment paper.
- Add the olive oil and ground to a large mixing bowl and mix. Toss the pumpkin cubes in the oil to season.
- Place the seasoned pumpkin chunks on the baking sheet and roast for 30-35 minutes until golden.
- Remove from the oven and set aside.
- In a large saucepan, heat 2 tablespoons of olive oil on a medium heat and add the onion. Cook for 8-10 minutes until soft.
- Add the garlic and fresh ginger and cook for 2 - 3 minutes.
- Add the roasted pumpkin and vegetable stock/broth.
- Using a hand immersion blender, purée soup until smooth.
- Season with the salt and pepper to taste.
- Serve with toasted pumpkin seeds.
Notes
Makes just over 4 cups of soup, with one serving being one cup.
Nutrition
Serving: 1Serving | Calories: 134kcal | Carbohydrates: 10g | Protein: 1g | Fat: 11g | Fiber: 1g | Net Carbohydrates: 9g