Gingered Sugar Pumpkin Soup
"I love the two texture feel with the chopped toasted pumpkin seeds and the smooth creamy feel of the soup."Serves 8 big bowls or 16 little bowls | Prep Time 15 minutes | Cook Time 20 minutes to roast the pumpkins and 40 minutes soup simmer
Why I Love This Recipe
Ginger reminds me of Winter and its seeming ability to warm you. Sugar pie pumpkins are fairly small and have a great flavor for soups and pies. The apples help balance this comforting soup.
Ingredients You'll Need
3 lbs. Sugar Pie Pumpkin (quartered and seeded)
1 White Onion (Diced)
2 T. Fresh Ginger (peeled and chopped)
4 Granny Smith Apple (peeled, seeded and diced)
2 T. Brown Sugar
5 cloves garlic (chopped)
½ t-spoon Ground Cinnamon
¼ t-spoon Ground Nutmeg
¼ t-spoon Ground White Pepper
¼ t-spoon Ground Cayenne Pepper
1 cup Apple Cider (unfiltered)
3 cups or so Homemade Vegetable Broth or store-bought
½ cup ½ and ½ milk (optional)
Salt and Pepper to taste
3 T. Unsalted Butter
1 cup Toasted Pumpkin Seeds (use as desired)
Pre-Roast the pumpkins in the oven until tender @375 About 20 minutes.
Using a heavy bottom pot or Dutch-oven, melt butter and sweat onions, ginger and garlic with dried spices.
Add the cider and diced apples and pumpkins
Add the sugar and Broth. Simmer for about a half hour.
Transfer to a blender. Carefully! Blend until smooth. Return to stove and
incorporate the cream (optional) and season to adjust the flavor.
Serve by garnishing with toasted pumpkin seeds