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Pumpkin and Ginger Soup with Toasted Pepitas

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By , About.com Guide

Pumpkin and Ginger Soup

Pumpkin and Ginger Soup

© Boulders Resort
Executive Chef, Michel Pieton at the Boulders Resort and Golden Door Spa in Carefree, Arizona shares his recipe for Pumpkin and Ginger Soup with Toasted Pepitas. It is a perfect starter course for an Arizona holiday meal, and you shouldn't have any trouble finding all the ingredients in your local grocery store.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients:

  • 1 tablespoon butter
  • 1 tablespoon peeled and diced fresh ginger
  • 1/4 cup diced carrots
  • 1/4 cup diced celery
  • 1/2 cup diced onion
  • 1 1/2 cup pumpkin puree, either fresh or canned
  • 3 1/2 cups vegetable stock
  • Salt and freshly ground pepper to taste
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup heavy cream
  • 1/4 cup raw, hulled pepitas (pumpkin seeds)
  • 2 tablespoons sour cream

Preparation:

In a medium saucepan, heat butter over medium-high heat. Add ginger, carrots, celery and onion and sauté until vegetables begin to soften, stirring frequently, about 3 to 5 minutes. Add pumpkin and stir well. Add vegetable stock and bring to a boil. Add salt, pepper, cinnamon and cayenne. Reduce heat and simmer, uncovered, until vegetables are soft, about 20 minutes.

Transfer to a blender or food processor and puree the mixture until smooth. Strain the soup back into the saucepan and add the cream. Keep warm.

Put the raw pepitas in a medium nonstick skillet and toast over medium-high heat, stirring, until the seeds are fragrant, light brown, and begin to pop, about 3 minutes.

To serve, ladle the warm soup into serving bowls. Top with a dollop of sour cream. Garnish with toasted pepitas.

Makes 6 servings.

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