WEEKDAYS 1e|12c|p

Creamy Pumpkin Ginger Soup

Jane Jaume
Servings: 8
30 to 60 min

Pumpkins aren't just for Jack o lanterns, the also make for a mean spicy soup as well!

  • Ingredients
  • step-by-step directions
Creamy Pumpkin Ginger Soup
  • 3 tablespoons Butter
  • 2 tablespoons Olive Oil
  • 2 Carrots (peeled and finely chopped)
  • 1 Celery Stalk (finely chopped)
  • 1 medium Vidalia Onion (finely chopped)
  • 3 teaspoons Fresh Ginger (peeled and finely chopped)
  • 1/4 teaspoon Coarse Black Pepper
  • 1/4 teaspoon Sea Salt
  • 3 1/2 tablespoons White Truffle Flour
  • 2 teaspoons Poultry Seasoning
  • 3 1/2 teaspoons Chicken Base (mixed with 6 Cups water to make broth)
  • 28 ounce can of Pumpkin Puree
  • 1/4 cup Light Brown Sugar
  • 3/4 teaspoon Pumpkin Pie Spice
  • 1 cup Heavy Cream
  • 1 cup Light Cream
Mascarpone Topping
  • 8 ounces Mascarpone
  • 1 teaspoon Brown Sugar
  • 1 1/2 teaspoons Spiced Rum
  • Candied Pumpkin Seeds, to garnish
  • Pulse Carrots, Celery, and
  • Onions
  • together in a chopper or food processor.
  • In a soup pot on medium heat, add Olive Oil, Butter, Onion, Carrots and Celery. Season with Salt and Pepper. Sauté for about 5-7 minutes.
  • Add Flour, Poultry Seasoning and Ginger and sauté for a few more minutes.
  • Whisk in the Chicken Broth and bring to a boil. Add the Pumpkin puree, Brown Sugar and Pumpkin Pie spice to incorporate into the Chicken Broth. Simmer on low for 10 minutes.
  • Fold in in the Heavy and Light Cream and simmer another minute.
  • Serve warm topped with Mascarpone Topping and Candied Pumpkin Seeds.
  • Mascarpone Spiced Rum Topping:
  • Mix all ingredients in a pot and heat until it reaches a medium-thick consistency. Transfer to a squeeze bottle and squeeze in a web on top of soup. Place a few Candied Pumpkin Seeds in the center of the web.
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