Ginger-Curried Pumpkin Soup Recipe

Try this Ginger-Spiced Pumpkin Bisque Soup Recipe as part of the menu for your next special occasion.

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Try this Ginger-Spiced Pumpkin Bisque Soup Recipe as a side dish for your next party.
Try this Ginger-Spiced Pumpkin Bisque Soup Recipe as a side dish for your next party.
6 to 8 SERVINGS

Ingredients

  • 5 pounds roasted pumpkin or winter squash, cut into 1-inch pieces
  • 1 quart chicken or vegetable stock
  • 2 onions, peeled and diced
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons curry powder
  • 2 tablespoons olive oil
  • Salt & pepper to taste
  • 1/4 cup sliced green onions
  • 1 cup grated sharp cheddar cheese
  • 8 slices toasted baguette, called croutes

Directions

  • In a large saucepan, saute the onions, garlic, ginger and curry in olive oil over medium heat until onions are
  • translucent, about 5 to 7 minutes. Add the pumpkin or squash, and stock.
  • Bring to a simmer and cook until all the vegetables are tender, about 20 to 30 minutes.
  • Puree the soup using a hand mixer or food processor, and season to taste with salt and pepper. In the oven or under the
  • broiler, melt cheese on the croutes. Float one in each bowl of soup and garnish with green onions.
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Read more about restaurants and local food sources: Farmers and Chefs Team to Serve Fresh Local Food.


Doreen Howard is a freelance writer who specializes in stories on food and sustainable gardening.

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