Fiery Ginger Pumpkin Tomato Soup Recipes

Steps:

• In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt. Cook for 10-15 minutes, until the onions are translucent and softened.
• Add the garlic, ginger, and jalapeño. Sauté for 3-5 minutes, until fragrant and softened.
• Add the Sriracha, pumpkin purée, and vegetable stock and stir to combine. Cover the pot, reduce the heat to low, and simmer the soup for 15-20 minutes, until all of the vegetables are completely broken down.
• While the soup simmers, make the cilantro coconut cream: Add the chilled coconut cream to a liquid measuring cup or tall, narrow container, along with the lime zest and cilantro. Using an immersion blender, blend until the cilantro is completely broken down and the coconut cream turns pale green in color. Chill the cilantro cream in the refrigerator until ready to serve.
• Remove the soup from heat and stir in the coconut milk. Using an immersion blender, blend the soup until completely smooth. Season with the remaining teaspoon of salt. Stir in the lime juice. Season to taste with more salt, if needed.
• Ladle the soup into bowls and top each serving with 1 tablespoon of cilantro cream and toasted pepitas.
• Enjoy!

Steps:

• In a large pot, heat oil.
• Add leeks and saute over medium-high heat.
• Add ginger & garlic. Saute until fragrant, about 2 minutes.
• Stir in tomatoes & honey. Simmer 15 minutes.
• Stir in broth, pumpkin & salt.
• Bring to a boil, reduce heat and simmer until pumpkin is tender.
• Adjust seasoning and serve.
• Variation: Mince 1 jalapeno pepper and add with the garlic and ginger.

Steps:

• Melt the butter in a large pot and add onions, cook until tender approx 5 minute.
• Add pumpkin, broth and ginger and cook over medium heat for approx 15 min until pumpkin is very tender.
• Puree with hand blender (or pour mix into regular blender) until you have a smooth texture.
• Add curry, tumeric and cream/milk and heat through without boiling. Add salt to taste.
• Serve with crusty bread.

Steps:

• Toast the pumpkin seeds by heating them in a small dry skillet or in a toaster oven. Set aside.
• Heat oil in a heavy saucepan. Add the ginger, garlic and cumin and saute, stirring, until garlic turns golden.
• Add the pumpkin and water, bring to a simmer and cook until the pumpkin is soft, about 20 minutes. Puree the mixture in a food processor; then, pass through a sieve and return to the saucepan.
• Reheat, adding lemon and salt and pepper to taste. Thin with a little additional water if desired. Fold in the cilantro. Serve with a sprinkling of pumpkin seeds on each portion.