Pumpkin-Ginger Soup Recipe
Pumpkin-Ginger Soup Recipe - Autumn is upon us, and it's the season for comfy clothing, soups and stews in front of a warm fire. As the colder weather approaches, Mother Nature provides us with nutrient-dense, plant-based foods for the season. If you enjoy acorn squash, spaghetti squash, and root vegetables, don't forget pumpkin. Sugar pumpkin is a great roasted vegetable to serve with stew, and it also makes a delicious soup.
- 1 medium sugar pumpkin
- 1 medium onion, chopped
- 1 garlic clove, peeled and diced (or 1 Tablespoon minced garlic from a jar)
- Olive oil
- 1/4 teaspoon cayenne pepper
- Kosher salt (or sea salt)
- Ground black pepper
- 4-5 cups organic vegetable broth
- 1-2 Tablespoon minced ginger (or 2 Tbsp ground ginger)
- 1 medium apple, peeled and cut in half (Granny Smith, Honeycrisp, or other variety)
- Preheat oven to 450 degrees. Cut pumpkin into long wedges; brush the fleshy surface with olive oil. Place the wedges on their sides in a rimmed baking pan; add the chopped onion and apples. Bake for about 30 minutes. Check the apple frequently; once it is soft, remove it from the pan; when cooled, cut into small pieces. Continue baking the pumpkin and onion until the pumpkin peel can be easily removed.
- Remove and discard the pumpkin peel. Measure 4 cups pumpkin and onion into a medium saucepan; heat over low to medium heat. Add 4 cups vegetable broth, ginger, cayenne pepper, and minced apple. Puree mixture with an immersion blender until smooth. If soup is too thick, add broth a little at a time until you get the texture you want. Bring soup to a simmer, and add salt and pepper to taste.
Note: If you are going through cancer care and need a meal to help with digestion and nausea, this soup is your best choice. It is super nutritious, and the ginger will help to settle your stomach.
©Dr. Robert Zembroski