dhoha123 Ripe, red-hued pumpkin is the main ingredient in Red Pumpkin Soup Recipe, which is a warm, creamy mixture that is seasoned with onions, garlic, and a touch of spice. Savory undertones are balanced with its velvety texture and subtle sweetness to produce a pleasant flavor. It is ideal for comforting, filling meals and gets its name from its vivid hue.
Ingredients
- Red Pumpkin (500g, diced)
- Onion (1 large, chopped)
- Garlic (2 cloves, minced)
- Ginger (1-inch piece, grated)
- Vegetable Broth (3 cups)
- Olive Oil (1 tablespoon)
- Salt and Pepper (to taste)
- Coconut Milk (1/2 cup, optional)
How to make this Red Pumpkin Soup Recipe
- Sauté Aromatics: In a pot over medium heat, warm the olive oil. Add the onions and simmer for about 4 minutes, or until they are tender. After that, toss in the ginger and garlic for two more minutes, or until fragrant.
- Cook the Pumpkin: Fill the pot with cubed pumpkin. Give it a gentle stir so the flavors may seep in. Cook until the pumpkin starts to soften, stirring periodically, for 5 minutes.
- Broth Addition: Pour the vegetable broth in. After bringing everything to a boil, lower the heat to a simmer. Allow the soup to simmer for around fifteen minutes, or until the pumpkin is fully soft.
- Blend the Soup: Puree the soup with an immersion blender until it is smooth after the pumpkin has softened. As an alternative, carefully combine after transferring in batches to a blender.
- Season to taste with salt and pepper to add creaminess. Add coconut milk and whisk until thoroughly combined for added creaminess.
- Warm Up: Transfer the soup into dishes and keep it warm. If preferred, add a dash of freshly cracked pepper or a drizzle of coconut cream as a garnish.
Red Pumpkin Soup Recipe Details
- Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cooling Time: 5 minutes
Total Servings: 4
Calories: Approximately 160 calories per serving
Recipe Variations
- Chili and Lime Spicy Red Pumpkin Soup
Use freshly chopped chili peppers or red chili flakes to add a spicy edge. This ingredient adds a refreshing heat to the soup that complements the pumpkin’s sweetness. Before serving, squeeze in a little lime juice for a zesty, bright finish that accentuates the spice. - Red Pumpkin Herbed Soup with Thyme and Rosemary
Add thyme and rosemary to this traditional soup to give it a wonderful herbal accent. These herbs add savory overtones to every bite, blending in perfectly with the sweetness of the pumpkin. - Pumpkin Soup with Ginger and Turmeric to Boost Immunity
Add more ginger and turmeric to increase the health benefits. This soup is as nourishing as it is tasty because to the turmeric’s bright golden color and anti-inflammatory qualities.
What to serve with Red Pumpkin Soup Recipe
- Garlic Bread, Toasted
A delightful crunch and a touch of delicious garlic flavor from toasted garlic bread enhance the creamy texture of the soup. - Balsamic Dressed Apple and Arugula Salad
An apple and arugula salad provides a crisp, peppery contrast to the heavy flavors of the soup. The balsamic dressing adds tanginess that balances the earthy tones of the pumpkin, while the apples offer a touch of sweetness. - Chive and Cheddar Biscuits
The rich, cheesy flavor of cheddar and chives biscuits, together with a hint of savory chives, adds to the creamy texture of pumpkin soup.
How To Store This Recipe?
- In The Fridge: Red pumpkin soup keeps well in the refrigerator when stored in an airtight container. It will remain fresh for three to four days. Before sealing, let the soup cool fully. To guarantee freshness, mark the date on the container.
- In The Freezer: Allow red pumpkin soup to cool fully before freezing. Spoon the soup into resealable bags or freezer-safe containers. As it freezes, allow for some expansion. For best flavor, use within 3 months of labeling the date.
- To Reheat: Fill a saucepan with red pumpkin soup and place it over medium heat. For even cooking and to avoid sticking, stir occasionally. Let it warm up for five to ten minutes. Or microwave in a bowl with a loose lid for 2 to 3 minutes, stirring halfway through.
Recipe Nutrition Facts
Calories: Approximately 160 calories per serving.
Carbohydrates: About 28g per serving from the pumpkin and onions.
Protein: Roughly 4g per serving, mainly from the white beans (if added).
Fat: Approximately 7g per serving from olive oil and coconut milk.
Fiber: About 4g per serving from pumpkin and onions.
Vitamin A: Provides over 200% of the daily value, primarily from pumpkin.
Vitamin C: Contains around 20% of the daily value from pumpkin and ginger.
Calcium: Offers about 3% of the daily value, mainly from coconut milk.
Iron: Delivers roughly 8% of the daily value from pumpkin and beans.
Potassium: Supplies about 10% of the daily value from pumpkin and broth.
