Pumpkin-Ginger Soup

This Pumpkin-Ginger Soup is a vibrant and flavorful dish whose subtle sweetness adds sophistication to any meal, especially holiday celebrations. If you don’t have fresh ginger, substitute 3/4 teaspoon ground ginger. If fresh cubed pumpkin is available, use 2 cups instead of the canned purée.

Serves: 4Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 3 Tbsp. olive oil, divided
  • 1 medium onion, peeled and chopped
  • 1 large stalk celery, trimmed and diced
  • 4 medium carrots, peeled and diced
  • 1 can (15 oz.) pumpkin purée
  • 3 Tbsp. minced fresh ginger
  • 4 cups vegetable broth
  • 1 Tbsp. agave nectar
  • 1 Tbsp. apple cider vinegar
  • 2 bay leaves
  • ½ tsp. ground cinnamon
  • ¼ tsp. dried oregano
  • ¼ tsp. dried rosemary
  • ⅛ tsp. dried allspice
  • ½ tsp. freshly ground black pepper

Directions

  • Heat 1 tablespoon olive oil in a small stockpot over medium heat. Add onion and celery and sauté 3 minutes, until they begin to sweat. Add carrots and cook, stirring, 2 minutes, until they begin to sweat.
  • Add remaining ingredients and stir well to combine. Bring to a boil over high heat; then reduce heat to low, cover, and simmer 25 minutes, stirring occasionally.
  • Remove from heat. Remove bay leaves and discard. Use an immersion blender to purée the soup or transfer soup to a food processor and pulse until smooth.
  • Drizzle with olive oil and serve warm.

Recipe Information

Serves: 4

Ingredients

  • 3 Tbsp. olive oil, divided
  • 1 medium onion, peeled and chopped
  • 1 large stalk celery, trimmed and diced
  • 4 medium carrots, peeled and diced
  • 1 can (15 oz.) pumpkin purée
  • 3 Tbsp. minced fresh ginger
  • 4 cups vegetable broth
  • 1 Tbsp. agave nectar
  • 1 Tbsp. apple cider vinegar
  • 2 bay leaves
  • ½ tsp. ground cinnamon
  • ¼ tsp. dried oregano
  • ¼ tsp. dried rosemary
  • ⅛ tsp. dried allspice
  • ½ tsp. freshly ground black pepper

Directions

  • Heat 1 tablespoon olive oil in a small stockpot over medium heat. Add onion and celery and sauté 3 minutes, until they begin to sweat. Add carrots and cook, stirring, 2 minutes, until they begin to sweat.
  • Add remaining ingredients and stir well to combine. Bring to a boil over high heat; then reduce heat to low, cover, and simmer 25 minutes, stirring occasionally.
  • Remove from heat. Remove bay leaves and discard. Use an immersion blender to purée the soup or transfer soup to a food processor and pulse until smooth.
  • Drizzle with olive oil and serve warm.

Nutrition Information

Nutrition Information
Amount per serving
Calories200
Total Fat11g
Saturated Fat1.5g
Cholesterol0mg
Sodium610mg
Total Carbohydrate26g
Dietary Fiber6g
Sugars13g
Protein2g