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Loading...Gingered Pumpkin Soup Recipe
- Annie B. Bond
- February 6, 2001
- 4:39 am
- 13 comments
This has to be one of the simplest soups to make that we’ve ever run across, but so satisfying and healthful: pumpkin’s gorgeous orange color reflects the richness of its immune-boosting carotenes.
Paired with the powerful antioxidants in ginger, the result is a zingy, creamy, quick and delicious soup you’ll love, that will help to keep you in the pink of health through the sometimes-stressful holiday season.
INGREDIENTS
1 tablespoon butter
1 tablespoon shredded fresh ginger
2 cups cooked pumpkin
4 cups vegetable stock or water
1 tablespoon Bragg’s liquid amino seasoning, or tamari
1/2 cup milk
1/4 cup dry milk (optional)
1. Heat butter in a large pot and saute ginger to soften. Put the pumpkin and part of the liquid in a blender and blend until smooth. Add butter and ginger, plus other ingredients. Heat, but do not boil.
Serves 6.
Read more: Food, All recipes, Soups & Salads
Adapted from The Peaceful Cook, by Harriet Kofalk (Peace Place, 1991). Copyright (c) 1991 by Harriet Kofalk. Reprinted by permission of Living Tree Paper.
Adapted from The Peaceful Cook, by Harriet Kofalk (Peace Place, 1991).
Annie B. Bond
Annie is a renowned expert in non-toxic and green living. Named one of the top 20 environmental leaders by Body and Soul Magazine, Annie has authored four books, including "Home Enlightenment" (Rodale Press, 2005) and "Better Basics for the Home" (Three Rivers Press, 1999).
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Disclaimer: The views expressed above are solely those of the author and may
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13 comments
+ add your own~A very interesting recipe~
Thank you for sharing.
Thank you
Love this healthy soup recipe. Thanks.
Thanks for the article.
Thanks
This sounds wonderful. I love ginger and pumpkin.
Two of my favorite things come together deliciously
It is a healthful soup since pumpkin carries a lot of nuitritional as well as therapeutic value.
thanks
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