Feel free to use cubed butternut squash or sweet potatoes in this recipe too. It's luscious and smooth with a hint of spice from the ginger and red chili.
Ingredients
Servings 5
- 2 tablespoon olive oil
- 1 onion chopped
- 2 garlic cloves chopped
- 1 tablespoon chopped fresh ginger
- 1 small red chile seeded and finely chopped, or ½ teaspoon crushed red pepper (optional)
- 2 tablespoon chopped fresh cilantro or parsley
- 1 bay leaf
- 1 28 ounce can pumpkin
- 2 ½ cups vegetable stock or chicken stock
Garnish:
- optional pareve cream or tofutti sour cream
Nutritional Facts
Nutrition Facts
Spiced Pumpkin Soup
Amount per Serving
Calories
125
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Sodium
480
mg
21
%
Potassium
400
mg
11
%
Carbohydrates
18
g
6
%
Fiber
5
g
21
%
Sugar
8
g
9
%
Protein
2
g
4
%
Vitamin A
25056
IU
501
%
Vitamin C
22
mg
27
%
Calcium
50
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Heat the oil in a pan over medium heat. Add the onion and garlic and cook, stirring, for about 4 minutes, until slightly softened.
- Add the ginger, chile, cilantro, bay leaf, and pumpkin and cook for another 3 minutes.
- Pour in the stock and bring to a boil. Add pumpkin, and simmer for 15 minutes (if using butternut squash, add about 3 cups cubes of squash and cook for 25 minutes).
- Remove from the heat and take out the bay leaf, and let cool slightly.
- With an immersion blender, process until smooth.
- Return the mixture to the pan and season to taste with salt and pepper.
- Reheat gently, stirring. Remove from the heat and pour into warmed soup bowls.
- Garnish each one with a swirl of pareve cream or pareve tofutti sour cream.
