Ginger-Apple Pumpkin Soup

This Ginger-Apple Pumpkin Soup recipe makes a delicious creamy soup with coconut milk, ginger, and cardamom. It's perfect for fall.

It’s only October 1st and yet I feel like I’m already the last to post a pumpkin recipe. This time of year, pinterest is crazy for pumpkin. But don’t worry – if you’re too cool for pumpkin, you can just as easily make this soup with butternut squash.

This recipe comes together pretty easily and it doesn’t even require a pot. I roasted the pumpkin, an apple, an onion and a few garlic cloves all in the oven. I put it all in a blender and pureéd it into a creamy soup with coconut milk, ginger, and the special ingredient – cardamom. If you don’t have it you can sub in some curry powder, but cardamom (the hardest spice to describe), has a spicy-sweet sort of floral flavor that works really well here to create a nice balance with the sweet apple and savory roasted pumpkin.

For some texture – roast your pumpkin seeds until crispy and sprinkle them on top. (Or just snack on them and forget to put them into the picture like we did).

5.0 from 3 reviews

Ginger-Apple Pumpkin Soup

 

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Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

Author: Jeanine Donofrio

Serves: serves 4-6

Ingredients

• 1 medium sugar pumpkin or 1 butternut squash (see notes)
• 1 small apple (or ½ a large one)
• 1 medium yellow onion
• drizzle of olive oil, salt, pepper, for roasting
• 3 cloves of garlic
• 1 can coconut milk
• 1 teaspoon fresh grated ginger
• ¼ - ½ teaspoon ground cardamom
• ¼ teaspoon cayenne (more, to taste)
• 1 teaspoon additional salt (more to taste)

Instructions

1. Preheat oven to 400 degrees F.
2. Roast pumpkin or butternut squash. (I start by putting mine in the oven for a few minutes to soften so it's easier to cut). Cut in half and scoop out the insides (save & toast the seeds if you want). Drizzle with olive oil, salt and pepper and roast cut side up for 20 minutes, flip and roast cut side down for 20-30 or until the flesh is soft. Remove from oven, let cool, then peel the skin away from the flesh.
3. While the squash roasts, slice the apple and onion into wedges and arrange on a baking sheet. Drizzle with olive oil, salt and pepper, and roast for 20 minutes or until the edges turn golden brown. During the last 10 minutes or so, add the whole garlic cloves to the baking sheet.
4. In a blender, add pumpkin mash, roasted onion, apple, garlic (remove the skins), coconut milk, ginger, cardamom, cayenne and salt. Puree until smooth. If it's too thick, add a bit of water or broth to thin and blend again. Taste and adjust seasonings. Store leftovers in the fridge for up to a few days.

Notes

You want about 2 cups of roasted & mashed squash. (Don't substitute with canned pumpkin).

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