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Ginger Curry Pumpkin Soup

  Pumpkin 4 Pound, cleaned and quartered (1.8 Kilogram)
  Butter 2 Tablespoon
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), chopped
  Chopped fresh ginger 1 Tablespoon
  Peanut oil 1 Tablespoon
  Curry powder 1 Teaspoon
  Riesling 2 Tablespoon
  Chicken broth 946 Milliliter (4 Cups)
  Sour cream 1 Tablespoon (For Garnish)
  Chopped fresh cilantro 2 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste

Preheat oven to 350°F (180°C).
Place pumpkin on a baking sheet and spread with butter.
Sprinkle with salt and pepper.
Bake in oven for 30 minutes, or until fork tender.
Remove from oven and let cool.
Scrape the flesh from the skin, discard the skin and set the flesh aside.
In a large saucepan, saute onion, garlic, and ginger in peanut oil until soft.
Add curry powder and cook a few more minutes to release the flavor of the curry.
Add wine and chicken broth and simmer 3 or 4 minutes.
Stir in pumpkin and add salt to taste.
In a blender, blend soup until smooth.
Pour into bowls and garnish with a small scoop of sour cream and fresh cilantro.

Recipe Summary

Difficulty Level: 
Very Easy
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1090 Calories from Fat 399

% Daily Value*

Total Fat 45 g69.9%

Saturated Fat 20.9 g104.5%

Trans Fat 0 g

Cholesterol 72.3 mg24.1%

Sodium 2839.9 mg118.3%

Total Carbohydrates 163 g54.3%

Dietary Fiber 17.4 g69.7%

Sugars 43.4 g

Protein 29 g57.1%

Vitamin A 2738.2% Vitamin C 331.8%

Calcium 54.1% Iron 97.1%

*Based on a 2000 Calorie diet

Ginger Curry Pumpkin Soup Recipe