Pumpkin Ginger Soup
- 50 mins total
- 20 mins prep
- 30 mins cook
- serves 6 people
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Pumpkin Season is here!! And to welcome this time of year and warm up our crispy autumn day with this velvety Pumpkin Ginger Soup.
Very easy to assemble it. Can be enjoyed hot and room temperature. And stores well. All great addition to your favorite recipes at this time of year when we are looking for something new for the upcoming holiday.
The sweetness of the pumpkin blends well with the bite of the ginger. You can add sour cream at the end or not, personal choice. I enjoyed it both, with or without and I love this Pumpkin Ginger Soup.
Nutrition Facts
Pumpkin Ginger Soup
Amount Per Serving
Calories 172
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 6mg2%
Sodium 345mg15%
Potassium 480mg14%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 13g14%
Protein 6g12%
Vitamin A 6525IU131%
Vitamin C 21.6mg26%
Calcium 100mg10%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Pumpkin Ginger Soup
- 50 mins total
- 20 mins prep
- 30 mins cook
- serves 6 people
Ingredients
-
1 3/4 cup pumpkin
-
1 14.5 ounces can chicken broth
-
1 1/2 cups mango nectar
-
1 tablespoon grated fresh ginger
-
3 garlic cloves minced
-
1 5 ounces can evaporated milk
-
1/3 cup creamy peanut butter
-
2 tablespoons rice vinegar
-
Dash hot pepper sauce
-
1/4 cup finely chopped chives
-
sour cream (optional)
Instructions
-
In a large saucepan combine the pumpkin, chicken stock, mango nectar, grated ginger and minced garlic. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. Stir occasionally.
-
Whisk in the evaporated milk, peanut butter, rice vinegar, hot sauce until smooth. Stir in the chives.
-
If desired top servings with sour cream.
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