Gingered Pumpkin Soup – Exclusive Full Circle Recipe
It’s no wonder that Pumpkin is a favorite this time of year—and not just because we love to carve toothy smiles on its face. But for cooking and eating. And to celebrate the almighty pumpkin, (and other winter squash), we’ve come up with a wonderfully cozy fall recipe of homemade goodness for your next stay-cation.
Pumpkins may rule, but there are lots of squash varieties to add to your shopping cart in fall and winter. From Acorn to Butternut, Delicata, Hubbard, Kombocha, Spaghetti, or Turban – winter squash are unique in size, skin and texture, and can be prepared a million ways. Stuff and bake in quarters or halves, cube and roast or steam to add to grains or salads, or roast and puree for pies and soups. To give credit where credit is due, the traditional pumpkin pie filling you see in stores is usually made with Butternut squash. You may not have even known that you were already great friends.
Just imagine the aroma of spicy ginger and pumpkin with its sweet fall flavors filling up your senses and turning your day into a cozy retreat. Okay, okay…let’s stop imagining and start cooking. In about an hour, you’ll be ready to ease into a warm bowl of creamy gingery pumpkin soup.
- 1 small sugar pie pumpkin (or another winter squash)
- 1 large leek, white and light green parts, halved lengthwise, washed, and chopped
- 2 Tbsp olive oil
- 8 large carrots, peeled and diced
- 4 cups vegetable broth
- 2 ripe pears, peeled and cored
- 2 Tbsp fresh ginger, peeled
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 can coconut milk
- Salt to taste
- Cut pumpkin in half and remove seeds (save for roasting later), then cut into quarters.
- In a large pot with steam basket, add one inch of water in the bottom. Steam pumpkin until just softened.
- Remove pumpkin from heat and set aside to cool.
- Meanwhile, sauté leek in oil in a soup pot over medium heat until softened, about 8 minutes.
- Add carrots and sauté for 5 more minutes.
- Add broth and bring to a simmer for 15 minutes, or until carrots are fully softened.
- 2 options to blend pumpkin with pears and ginger. :: 1. Working in batches, scoop pumpkin into a food processor or blender with pears, ginger and a portion of broth mixture. Puree until smooth. Process the rest until smoothly blended. Pour puree into soup pot. :: 2. Add pear, ginger and broth mixture to large pot with the pumpkin mixture. Puree all ingredients with a hand-held blending device.
- Set pot on low heat. Add cinnamon, cloves, coconut milk and salt to taste; let simmer until ready to serve. (Gluten Free, Vegan)