Vegetarian Community

Members Login
    Remember Me  
Post Info TOPIC: Ginger Pumpkin Carrot soup


Status: Offline
Posts: 38
Ginger Pumpkin Carrot soup


1/4 cup of fresh ginger root sliced thin

1 medium onion

1 tablespoon olive oil

Pumpkin - If using a fresh pumpkin, use a sweet variety - small to medium.  Cut the pumpkin in half, de-seed, brush with olive oil, and bake cut side down in the oven at 400 degrees for 45 minutes.  Note:  You can substitute by using 1 can of pumpkin.  I would use organic no sugar added.

4 carrots, skinned, and cut into quarters.  Bake with the pumpkin (400 degrees 30 minutes)

1/8 teaspoon hot pepper flakes

1/8 teaspoon cinnamon

2 cups vegetable broth

2 cups coconut milk


Bake pumpkin (if using fresh) and carrots as directed above, remove from oven

Chop onion and saute in olive oil in a large stock pot

add sliced ginger and saute until soft

Add broth to onion and ginger mixture

Cut the baked carrots into smaller pieces and add to the stock pot

Scoop pumpkin innards and add to the stock pot and stir

Add hot pepper flakes and cinnamon and stir

Once the broth becomes thick, transfer to a food processor and pulse for 2 minutes

Transfer back to the stock pot, and slowly stir in the 2 cups of coconut milk

Heat until hot (about 8 minutes), stir constantly, and serve


This is very spicy, but delicious.


Page 1 of 1  sorted by
Quick Reply

Please log in to post quick replies.

Tweet this page Post to Digg Post to

Create your own FREE Forum
Report Abuse
Powered by ActiveBoard