If you find yourself looking for a delicious Pumpkin soup recipe, look no further. It’s getting cold outside and pumpkin season is about to end. This time around made with apple, freshly grated ginger and Thai basil. Another benefit of making this soup is that if you do roast pumpkins you can also make pumpkin puree!
What is pumpkin soup made of?
Just take a look at these simple ingredients that are needed to cook this soup;
- Mini pumpkin (If you wonder why we went for small pumpkins is because their flesh is sweeter then the bigger ones. They are also called sugar pumpkins.)
- Fresh ginger
- Sage
- Fresh Thai basil (this was an amazing idea as it added great flavor to the soup)
- Brown sugar
- Apple
I saw a ton of recipes for pumpkin soup that required you to roast the pumpkin. I did take a bit different approach and decided to cook the pumpkin in the pot and use an immersion blender instead of roasting it. Results were actually pretty awesome and it saved me some time and money not running the oven.
After you have your core ingredients in the pot, everything should go easy! Cook for about 30 minutes, use an immersion blender to blend everything nicely or transfer pumpkin and apple into a food processor and blend it that way.
Healthy soup is ready to serve, garnished with Thai basil leave. 🙂 If you do not have Thai Basil on hand you can garnish the soup with regular Basil leaves, it will work just fine.
Healthy Pumpkin Soup – FAQ
How healthy is pumpkin soup?
Pumpkin soup in general is usually low in calories. Has good amount of fiber and other healthy nutrients.
Can I eat pumpkin soup every day?
Yes, you can but like always we suggest eating everything in moderations.
I also recommend checking some tasty soup recipes we have made:
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Deliciously good, pumpkin apple-ginger soup. Healthy and great for you.
- 2 1/2 cup Pumpkin fresh
- 1 Apple
- 1 pinch Crushed pepper flakes
- 2 tbsp Grated ginger fresh
- 1/2 cup Brown sugar
- 4 Sage leaves
- 10 Thai basil leaves
- 1 tbsp Olive oil
- 2 cups Water
- 32 oz Vegetable Stock
- 1 Apple
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Cut the pumpkin on half and scrape out all of the seeds. Carve the pumpkin out.
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Preheat 1 tbsp of olive oil in a large pot. Add apple, pumpkin and 2 cups of water and vegetable stock. Bring it to boil and lower heat to medium. Add sage, brown sugar, Thai basil leaves. Lower heat to medium and cook for about 30 minutes.
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Use an immersion blender to blend everything. Add grated ginger. Cook for another 10 minutes on medium heat. Season with a pinch of crushed pepper flakes.
Roast the pumpkins in the oven and make pumpkin puree.