Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Butternut Pumpkin, Rosemary and Ginger Soup Recipe
    Lost? Site Map

    Butternut Pumpkin, Rosemary and Ginger Soup

    Butternut Pumpkin, Rosemary and Ginger Soup. Photo by An_Net

    1/1 Photo of Butternut Pumpkin, Rosemary and Ginger Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    15 mins

    1 hrs 30 mins

    An_Net's Note:

    The classic pumpkin soup enhanced with a little ginger and herb.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Take some cooking twine and tie the rosemary sprigs firmly into one bundle, leaving a long piece of string attached to the sprigs (about 1 foot in length).
    2. 2
      In a medium sauce pan over medium-high heat, soften the pumpkin onion and ginger in a little butter and oil.
    3. 3
      Add a splash of white wine and turn the heat up to high and reduce the wine until almost all the liquid is gone.
    4. 4
      Pour in the stock, the rosemary (tying the excess string to the handle of the pot) bring to the boil and reduce to simmer, for approx 1/2 - 3/4hr.
    5. 5
      Add the cream and simmer a further 15 minutes.
    6. 6
      Remove the rosemary sprigs; blend the soup with a handheld stick blender or in a food processor until smooth.
    7. 7
      Pour the soup through a fine sieve back into the saucepan, (you will need to stir it in the sieve to help it through).
    8. 8
      * Return the soup to a low heat and season to taste.
    9. 9
      * Garnish with a little drizzle of fresh cream and serve with some garlic rubbed crusty bread on the side.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Butternut Pumpkin, Rosemary and Ginger Soup

    Serving Size: 1 (424 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 215.2
     
    Calories from Fat 65
    30%
    Total Fat 7.2 g
    11%
    Saturated Fat 3.8 g
    19%
    Cholesterol 24.1 mg
    8%
    Sodium 197.3 mg
    8%
    Total Carbohydrate 35.5 g
    11%
    Dietary Fiber 5.1 g
    20%
    Sugars 8.1 g
    32%
    Protein 6.1 g
    12%

    The following items or measurements are not included:

    gingerroot

    fresh rosemary

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites