Pumpkin-Ginger Soup

— by Ronit Treatman

As Arctic winds blow into Philadelphia, and the snow piles up, our instinct to consume warm, hearty soups kicks in.

This is an opportunity to make use of the many varieties of pumpkins and squashes that are widely available now.  

Pumpkins are high in vitamin A, and have a good amount of vitamin C, iron, and calcium. Also, they are fat free.

When combined with onions, garlic, ginger, herbs, and spices, the pumpkin shines as a winter entree soup. Pumpkin-ginger soup can be served with a green salad, a hearty bread, and a selection of cheeses.

Full recipe after the jump.

  • 2 cups pumpkin puree
  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 6 cloves garlic, minced
  • 1/2 cup peeled and minced ginger root
  • 6 cups vegetable broth
  • 1/2 cup non-fat coconut milk
  • curry powder
  • cinnamon
  • salt
  • black pepper
  • toasted pumpkin seeds
  • cilantro, minced
  • scallions, sliced
  1. Heat the olive oil in a heavy pot over medium heat.
  2. Saute the onions, garlic, and ginger until the onion is translucent.
  3. Add the vegetable broth, and bring to a boil.
  4. Add the coconut milk and the pureed pumpkin.
  5. Bring to a boil, then lower the heat to a simmer.
  6. Season to taste with curry powder, cinnamon, salt, and pepper.
  7. Serve garnished with cilantro, scallions, and toasted sunflower seeds.

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