Pumpkin Ginger Soup

Halloween is my husband’s favorite holiday.  I am beginning to enjoy Halloween as well, with the exception of the scary movies.  It is the one month, Dr. White can watch scary movies galore.  Every year I put my big girl pants on and hope for the best.  Well… wouldn’t you know it, our new friends in Roanoke have a tradition of  watching 31 horror movies.  Only two nights of near heart failure remain… I am so close.  If I can get through tonight’s 3D scare fest, I deserve the “Best Wife Ever” award.   

Last night, we sat by the fire carving our pumpkins and roasting pumpkin seeds.  We even tried to put our basset hound in a pirate get up.  He wasn’t having it.

In keeping with Halloween and all things pumpkin, I have been brainstorming a pumpkin ginger soup recipe for a few days and I believe I have an extremely easy recipe that you and your family will really enjoy. 

Pumpkin Ginger Soup
Serves: 6

Prep Time: 10 minutes
Cook Time: 30 minutes

2 tsp. extra virgin olive oil
1 onion, minced
2 cloves of garlic, minced
1.5 T. ginger, grated or ginger in tube
2 tsp. sea salt
1 tsp. cracked black pepper
2 15 oz. cans pure pumpkin puree
2 14 oz. cans vegetable stock
1/2 cup whipping cream
2 tsp. hot sauce

Spiderweb Topping
3 T. sour cream
1 T. milk
1 squeeze bottle

  1. Saute onion in olive oil over medium heat until translucent.
  2. Add garlic and ginger, continue to cook for 2 minutes.
  3. Add salt and pepper.
  4. Add pumpkin puree, stock, cream and hot sauce, mix well.
  5. Simmer for 25 minutes over medium – medium low.
  6. Taste and adjust seasoning as needed.
  7. Pour sour cream and milk into squeeze bottle, shake until mixed.
  8. After soup has been poured, using the sour cream/milk mixture carefully squeeze 3 circles (small/medium and large) onto the warm soup.
  9. Using a wooden skewer, draw lines from the smallest circle going past the edge of the biggest circle.  Repeat, until a web is created.
  10. Serve with seasoned pumpkin seeds.

Cooking Notes:

  • Remember to layer your seasoning.  Season throughout the cooking process and don’t forget to adjust once you have tried the final product.
  • If you find the soup is too thick, simply add more stock or cream.
  • For a smoother soup, run through a food processor.  (I wanted quick & easy so, I skipped this step).

Seasoned Pumpkin Seeds

Prep Time: 10 minutes
Cooking Time: 30 – 35 minutes

seeds of 2 or more pumpkins
extra virgin olive oil
1/2 T. curry powder
2 tsp. sea salt
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. cracked black pepper
1/2 tsp. cayenne

  1. Remove seeds from pumpkins, throw out gunk and keep only the seeds.
  2. Coat seeds with olive oil.
  3. Add remaining ingredients, gently mix.
  4. Lay on a cookie sheet lined with aluminum foil.
  5. Roast at 300 degrees for 30 – 35 minutes.

Cooking Notes:

  • If you do not care for curry powder or the other seasonings I used, be creative and substitute with your favorite.

Enjoy! From my kitchen to yours.

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Seasoned Pumpkin Seeds

Happy Halloween!

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