Pumpkin soup with ginger a warming autumn dish

Here’s a delicious recipe for pumpkin soup with ginger that captures the warm, cozy flavors of autumn:

Pumpkin Soup with Ginger

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 4 cups pumpkin puree (canned or fresh roasted)
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cumin (optional)
• Salt and pepper, to taste
• 1/2 cup coconut milk or heavy cream (optional, for creaminess)
• Pumpkin seeds and fresh cilantro, for garnish

Instructions:

1. Sauté Aromatics:

   • In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
   • Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.

2. Add Pumpkin:

   • Stir in the pumpkin puree and ground cumin (if using). Mix well to combine.

3. Add Broth:

   • Pour in the vegetable or chicken broth. Bring to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.

4. Blend the Soup:

   • Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.

5. Add Creaminess:

   • If you prefer a creamier soup, stir in coconut milk or heavy cream. Heat gently until warmed through. Season with salt and pepper to taste.

6. Serve:

   • Ladle the soup into bowls and garnish with pumpkin seeds and fresh cilantro.

Tips:

• For added flavor, you can roast fresh pumpkin before puréeing or add a splash of apple cider for a hint of sweetness.
• This soup pairs wonderfully with crusty bread or a light salad.

Enjoy this comforting dish on a chilly autumn day!