Pumpkin Ginger Soup
Healthy pumpkin ginger soup is always the welcome fall recipe to warm up our crispy autumn day.
Ingredients
- 15 ounces pumpkin, canned
- 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
- hot pepper sauce, Dash
- ¼ 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.
Notes
A few suggestions
Make it lighter by using half coconut milk and half evaporated milk.
I use coconut milk so that the soup is dairy-free, but you can use heavy cream if you prefer. This step should be added at the last minute. Be sure to stay nearby, as the cream tends to boil.
A touch of curry powder can be added during the cooking process.
Check for the seasoning and add black pepper as needed.
Nutrition
Calories: 172kcal | Carbohydrates: 18g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 345mg | Potassium: 480mg | Fiber: 1g | Sugar: 13g | Vitamin A: 6525IU | Vitamin C: 21.6mg | Calcium: 100mg | Iron: 1.2mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.