FRESH GINGER PUMPKIN
SOUP
Do you love the health benefits of fresh ginger but wonder how to use it. This soup uses a fair amount and is so delicious! A tasty, spicy soup that will clear your sinuses for
sure! Seriously the spice is probably
mostly from the ginger. You can leave
out the black pepper if you would like it a little less spicy and use half the
amount of ginger. I think this soup will
put you in the mood for the season and give you a spring in your step! I
am a spice chicken and I liked this soup to give you some idea. I do think the sour cream helps mitigate the
spiciness. Stir a nice dollop into the soup. Delicious!! I used homemade chicken stock which is probably less salty than store-bought, so add salt, to taste.
15 oz can pumpkin (425 g)
1 cup whipping cream (250 mL)
1 oz fresh ginger, minced (30 g)
1/2 tsp cumin (2 mL)
1/2 tsp cinnamon (2 mL)
1/2 tsp salt (2 mL)
1/4 tsp black
pepper, optional (1 mL)
4 cups chicken stock (1 L)
Sour cream, optional
In
blender, combine pumpkin, whipping cream, minced ginger, cumin, cinnamon, salt
and pepper (if using); blend well. Pour
into a pot on the stove over medium heat and stir in chicken stock. Bring to the boil, and then simmer 20 minutes
on medium low heat. Serve in a bowl with
a dollop of sour cream, if desired.
Yield: 6 servings
1
serving
180.3
calories
5.7
g protein
14.2
g fat
1.4 g fiber
7.3
g net carbs
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