Healthy Pumpkin Ginger Soup with Sriracha

Creamy, smooth, lightly sweet (but not TOO sweet) pumpkin soup with a bit of a kick … what more could you want in a soup? For me, I want it to be healthy too.

I know, I know, it’s not “pumpkin season” … but who says we have to have a “season” for pumpkin? It’s delicious year round and hey, pumpkin freezes well so you can have it anytime. I even happen to have several large pumpkins still sitting about my house from last fall, adding a little color to the drab winter gray.

Also, my friend gave me some pumpkin she had frozen … she had too much of it and begged me to take a couple packs. The first thing that came to mind when I saw it was Pumpkin Soup! This soup has no heavy cream in it like so many of those pumpkin soup recipes do, but it’s still wonderfully creamy. Borrowing from Asian cooking, I added a bit of peanut butter (think of one of those yummy peanut sauces from Thailand), some fresh ginger, and a bit of heat and magic flavor from Sriracha.

This is a fairly thick soup … if you want your soup thinner, add a bit more broth, or some milk, or coconut milk.

Healthy Pumpkin Ginger Soup with Sriracha

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: About 1 quart of soup 1x

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Ingredients

Scale 1x2x3x

• 1 small onion, peeled and cut into large chunks
• 2 – 3 cloves of garlic, peeled
• 1 knob of ginger root, about 1 – 1 1/2 inches, peeled
• 1/2 Tablespoon olive oil
• 2 cups pumpkin puree
• 2 cups chicken or vegetable broth
• 2 – 3 Tablespoons real maple syrup (more or less to taste)
• 2 Tablespoons peanut butter
• 1 – 3 Tablespoons Sriracha hot sauce (optional, use more or less to taste)
• About 1/3 cup fresh cilantro leaves (if desired)
• For the top: chopped cilantro leaves, toasted pinons or pepitas & more Sriracha, for swirling

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Instructions

1. Put the onion, garlic, and ginger into a handi chopper or food processor and chop into bits.
2. Heat a medium saucepan over medium heat. Add the olive oil, then the chopped onion mixture. Saute for a few minutes until the onions are soft and translucent. Add the pumpkin, broth, syrup, and peanut butter. Bring to a boil, then reduce heat and simmer for 5 – 10 minutes, stirring frequently.
3. Remove from heat, let cool a bit and blend till smooth. You can blend some of the cilantro into the soup if you want or just use it on top for garnish. If you are using an immersion blender, you can blend it hot. To avoid a big mess in your kitchen, if you are using a traditional blender, I recommend letting the soup cool before you blend it. When you’re ready to blend, put the liquid in the blender, then cover the top with a towel. Holding the towel on the top, pulse gently a few times, then let any extra air out. Pulse again a few times, then blend till smooth.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Cast Party Wednesday, Wine’d Down Wednesday, Thursday Favorite Things, Full Plate Thursday, Foodie Friday, Real Food Fridays, What to Do Weekends and Moonlight & Mason Jars.