Fall is finally in the air around here and thankfully, our weather is starting to cool down. Every where I go I’m starting to see signs that Fall is almost here. The leaves are starting to change, I’m mowing the grass a lot less and every retail store has their Autumn items out on display.
Gaea is bringing a whole new element to soups this fall with its Creamy Pumpkin Soup Recipe! This soup is jam-packed with healthy ingredients such as veggies, extra virgin olive oil, ginger, and more. This recipe is worth the taste test for a yummy fall dinner! Recipe makes 4 servings.
Creamy Pumpkin Soup Recipe
4 cups pumpkin, peeled, seeded, and chopped
1 cup red pepper, seeded and chopped
1 cup zucchini, chopped
1 cup yellow onions, chopped
1/2 cup celery with stem, chopped
6 to 7 tablespoons Gaea Sitia Extra Virgin Olive Oil
1/2 cup toasted pumpkin seeds
1 cup crumbled goat cheese (or hard cheese)
2 teaspoons fresh grated ginger
Directions: Place the chopped pumpkin, zucchini, onions and celery in a large soup pot and add the vegetable stock until at least half the vegetables are covered. Bring the broth to a boil then let simmer over?low heat for 30 minutes. Turn off the heat and let the soup cool to room temperature before pureeing vegetable and broth in a blender. Add 2 to 3 tablespoons of olive oil to the pureed mixture and return the soup to the pot and let simmer for 15 minutes before serving in individual soup bowls. Top each serving with 1 tablespoon of olive oil and the pumpkin seeds, crumbled cheese, and ginger.
To Serve: Toast buns or not depending on your preference. Top each slider bun with sliced steak, cheese and vegetables.
I dont think I have ever had pumpkin soup before. It sounds interesting, and it would be good for you. It doesnt sound sweet at all and I have never had pumpkin that wasnt sweet. I wonder if they are using regular run of the mill pumpkins or the small pie ones? Usually here, no one much uses the ‘jack o lantern’ types, they opt for the smaller ones. I might have to try this, I grew pumpkins this year.
THis is an interesting recipe. think I would cook one teaspoon of the ginger in the soup and use only one teaspoon as a topping. You did not include vegetable stock in the ingredient list.
It’s a guest post recipe, so the ingredients they gave are the ingredients we published.
Lots of great flavors in this soup. I love the combination of pumpkin and ginger.
I’ve not had my pumpkin fix yet but we’re back to 80 degree weather this weekend here, so maybe in a few more weeks it will feel more like fall. I like most all ingredients in this unique recipe. I’d just go easy on the cheese, maybe a light sprinkle on top. I love the red pepper and ginger though. I put ginger in everything and enjoy it’s healthy properties.
I have never heard of this recipe before but it sounds super good and healthy. I love to make soups in the Fall and I will have to add this one to the list. Have a nice weekend and thanks for sharing this one the ingredients sound amazing together.