Pumpkin Soup With Ginger

Halloween is knocking on our door, and if we want or not, so autumn is. I will be honest with you. I am the one of the few, who aren’t enjoying seasons changing. I survive it, but only if I must. That is one of the main reason I left Europe and moved to Thailand. Summer all year long, beach all year long, and no I can’t get enough of that if you wanted to ask. I better sweat by 40 degrees Celsius (80 degrees), then freeze by minus degrees. I enjoy winter only in the mountains while sunny and white around me, in the cities, it causes only a lot of mess usually, at least in Europe. In the place I have been born, the Czech Republic, we used to eat soups just with the beginning of fall. Summer was more in the name of salads, fruits, and raw cuisine. Now I learned to eat soups even during hot days, as here they are all year long, and I have to admit, they cool me better down than an iced drink. 

So no matter in which part of the continent you are, pumpkin soup won’t disappoint you whether feeling cold, hot or maybe sick. (It is an excellent medicine through the ginger also). You can use any pumpkin. Actually, we don’t have a big offer here in Thailand. I mostly shop one, which looks like Hokkaido pumpkin, with the difference that this one I have to peel. (Hokkaido is the only pumpkin you don’t have to peel, it softens during the cooking ).

Pumpkin is also very beneficial for our health.  It contains antioxidants which strengthen our immunity and gives us energy, or beta-carotene, which supports our heart and many other vitamins, such as A, C or fiber.  Pumpkin also consists of 90% water, so it helps while thirsty, and it cleanses our kidney. If you are on a reduction diet or want to be low carb, the pumpkin will be your good friend, for its low nutritional value. 

If you buy a whole pumpkin included the seeds, don’t throw them away! They are easy to prepare as a great snack. Spread from fiber cleaned seeds over a tray, put a few good lugs olive oil over the seeds and sprinkle with salt and other spices of your preference (likely chili, red pepper..). Mix properly, so all the seeds are well coated. Bake at 180°C/350°F around 10 minutes. If you don’t serve after cooling, you can store in an airtight container.

Creamy Pumpkin Soup Recipe With Ginger

Lucie SharePin1YumEmail1 SharesHalloween is knocking on our door, and if we want or not, so autumn is. I will be honest with you. I am the one of the few, who aren’t enjoying seasons changing. I survive it, but… Print This

Serves: 2 Prep Time: 10 min Cooking Time: 20 min 20 min

Rating: 5.0/5

( 1 voted )

Ingredients

• 300 g / 10 1/2 ounces pumpkin (of your choice)
• 100 g / 3 1/2 ounces bacon
• 70 g / 2 1/2 ounces onion minced
• 2 garlic cloves pressed
• 1 tablespoon fresh ginger finely chopped
• 1 liter / 34 fl. ounces homemade vegetable broth
• 3 tablespoon sour cream
• Salt, pepper, chili (optional)

Instructions

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1. Peel the pumpkin and remove seeds and fiber. (In article above you will find out, how to roast pumpkin seeds). Grate it with the help of kitchen grater.
2. Dice the bacon.
3. Finely chop the onion.
4. Preheat olive oil using medium heat and pot with a nonstick surface.
5. Add onion, garlic, and bacon and cook for 2-3 minutes.
6. Add grated pumpkin and ginger and under constant stirring cook another 2 minutes.
7. Add broth, make sure all ingredients are covered, if not add more fluid and cook 15 minutes.
8. Remove from heat and mix in sour cream
9. Use a hand blender and blend the soup until smooth.
10. Add salt, pepper, optionally chili if you like.
11. You may decorate with fresh chili, sour cream, coriander or for example roasted pumpkin seeds.
12. Enjoy it!