Pumpkin Soup with Ginger

Servings: 6


2 pounds pumpkin

6 inch piece of ginger

2 tablespoons butter

1 yellow onion, chopped

1 carrot peeled and chopped

1 celery stalk, chopped

2 cloves garlic, minced

4 cups chicken stock

½ cup orange juice

½ cup cream

1 teaspoon salt

½ teaspoon pepper


Seed and peel the pumpkin and cut into 2-inch chunks. Shred the ginger on a box grater (or in a food processor).

In a large saucepan, melt the butter over medium heat. Add onion, carrot and celery and cook until the vegetables soften, about 10 minutes. Add the ginger and garlic and stir until fragrant, about a minute.

Add the pumpkin, stock and juice and bring to a boil, reduce the heat to medium low and partially cover. Simmer until the pumpkin is tender, about 25 minutes.

Cool and then blend in blender until smooth, adding the cream at the last and tasting for seasonings before reheating to serve.

Adapted from the Williams-Sonoma Cookbook.

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