This is really easy soup. Like, can’t be bothered to make it to the grocery store today soup. I live embarrassingly close to the grocery store, by the way. It follows a basic soup formula I’ve been using for a while now. It goes like this: roasted squash or vegetables+coconut milk+seasonings+immersion blender=tasty soup! Oh, and some time on the stove, but not much.
An immersion blender is really the thing that makes this super easy, and I highly recommend owning one if you’re a fan of making soups or purees. It eliminates at least two dirty dishes in whatever you’re trying to make, because you can skip the whole part where you transfer whatever you’re pureeing from a food processor to a pot or pan to cook. You can just puree in the vessel you’re going to cook in. I own this one, and it’s one of the most used things in my kitchen. I got it as a white elephant Christmas present like, 12 years ago, and I had no idea I would actually end up using it.
I’ve been keeping a heavy stock of ginger in the house the last week because of my never ending cold. I probably should be bored of it by now, but I’ve actually grown more fond of it. It’s spicy and warm in the best way. Also, it photographs beautifully. The skin has delicate little ruffles, and the color reminds me of unpolished rose gold. I took an excessive amount of ginger root photos yesterday afternoon.
The coconut milk give this soup a richness without making it heavy. Naturally sweet pumpkin balances out the spicy flavors. The ginger is a zesty and warming element. Turmeric adds bright and earthy notes.
Pumpkin Ginger Soup
Makes about 4 servings.
1 small sugar pie pumpkin OR 2 cans pumpkin puree
2 cans whole coconut milk
1 tablespoon turmeric powder
1 tablespoon curry powder
1/4 teaspoon cayenne pepper
2 tablespoons sugar
3 inch piece of fresh ginger, peeled and chopped super fine.
Black pepper to taste
Salt to taste(Start with about 2 teaspoons)
Optional: 1/2 cup to 1 cup water or vegetable broth
- Use food processor fitted with a blade to combine all ingredients until smooth in texture and color(if you have an immersion blender, just do this in the pot you’re going to heat the soup in).
- Heat mixture up on stove over medium high heat, stirring constantly until steaming.
- Turn down to low and continue to let cook for 15-20 minutes, stirring occasionally.
- Taste, and adjust salt and pepper levels to your preference.
Optional: If the soup is too thick for you liking, dilute it with the water/broth from the ingredients list.
How to make your own pumpkin puree
- Preheat oven to 375 degrees fahrenheit.
- Cut pumpkin in half
- Scrape out all seeds and stringy innards with a spoon.
- Prick outside of each half all over with a knife.
- Set each half, open side down into a baking pan.
- Pour 1/2 a cup of water into baking pan.
- Bake for 30-45 minutes. Pumpkin is done when a fork goes through it easily.
- Let pumpkin cool until safe to handle.
- Scrape pumpkin flesh out of skin, and use an immersion blender or food processor to puree.
To easily peel ginger, try using a small spoon to scrape the skin off.
Different curry powders have different spice levels, if yours is already quite spicy, scale back or omit the cayenne pepper.
Garnish ideas: dollop of plain yogurt, cilantro, green onion, or drizzle of sriracha.
Pair with rice, crusty bread, or a big leafy salad.
Turmeric powder stains, so be careful! Don’t use your favorite white utensils for this soup.
Feel free to substitute a different winter squash for the pumpkin. I’ve tried butternut, acorn, and kabocha in this recipe and they all work well.
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