Pumpkin Ginger Soup
The ultimate comfort food, Pumpkin Ginger Soup is creamy, flavorful, and easy to make. Packed with nutrients and warming spices, it’s perfect for chilly fall evenings. Try this recipe tonight for a delicious and nourishing meal!
Equipment
- Frying Pan
- Whisk
- Large Pot
- Saucepan
- Grater
- Chef's Knife
- Wooden Spoon
Ingredients
- 15 ounces pumpkin (can)
- 14.5 ounces chicken broth
- 1.5 cups mango nectar
- 1 tablespoon grated fresh ginger
- 3 garlic cloves (minced)
- 5 ounces evaporated milk
- ⅓ cup creamy peanut butter
- 2 tablespoons rice vinegar
- Dash hot pepper sauce
- ¼ cup finely chopped chives
- sour cream (optional)
Instructions
- In a large saucepan, combine the pumpkin, chicken broth, mango nectar, grated ginger, and minced garlic. Bring to a boil over medium-high heat, stirring occasionally.
- Reduce the heat to a simmer and cook uncovered for about 30 minutes, stirring occasionally.
- Whisk in the evaporated milk, peanut butter, rice vinegar, and a dash of hot pepper sauce. Mix until smooth.
- Stir in the chives. If desired, serve with a dollop of sour cream on top.
Notes
- Tip 1: Make it lighter by using half coconut milk and half evaporated milk.
- Tip 2: You can use heavy cream if you prefer; add it at the last minute.
- Tip 3: A touch of curry powder can be added during the cooking process.
- Tip 4: Check for seasoning and add black pepper as needed.