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    You are in: Home / Recipes / Creamy Ginger Pumpkin Soup Recipe
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    Creamy Ginger Pumpkin Soup

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on October 14, 2013

      Yum! I used pie pumpkin, as I needed to use some up. I also used evaporated milk instead of the cream - it provides much the same mouthfeel, but saves on calories. Also, I put the curry and turmeric in with the onions just as they became tender. I find that heating the curry in a little fat really enhances the flavors. I also added a couple of garlic cloves, as they go with the rest of the ingredients, and I had half a bulb of garlic sitting on the counter. I might up the amount of pumpkin next time, just to provide a bit more "heft" to the soup, but it was good just as it is.

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    • on October 09, 2012

      I made a full batch and the DM and I nearly polished off the whole lot for our lunch, all the flavours could be tasted but none dominated over the other all just complimenting each other. Thank you Deantini, made for Please Review My Recipe.

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    • on November 03, 2011

      As much as I like the spices used in this soup, I did cut the ginger, curry & turmeric back by half to reveal more of the pumpkin flavor & that worked for the 2 of us! Had way more pumpkin than I needed for the recipe, but my son happily relieved me of the rest of it so he could add it to the veggies he cooks for his dogs! Loved your soup & thank you so much for posting the recipe! [Tagged & made in Please Review My Recipe]

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    • on October 23, 2010

      We've never tried pumpkin soup, so this was an adventure. It turned out really good. We added a splash of white wine, quite a bit of extra ginger, and a little salt. I think next time, we will add the onions after pureeing, to add just a little texture. The ginger and curry flavors were nice, and we'll be making this again!

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    • on October 07, 2010

      I used butternut squash, as all the pumpkins are huge here. Also used fat free half and half instead of regular half and half. Loved how healthy this recipe was! I'll reduce the amount of curry powder and turmeric next time....I felt it over powered the veggies a bit. Thanks for sharing! Made for 123 Hits tag game.

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    • on November 12, 2009

      Creamy, spicy and hot making this soup perfect for a cold damp day. DH and I both loved the spices in this soup. Made using a pound of yam in place of the pumpkin and used fat free milk in place of half and half. Both of which made this dish as healthy as it was yummy. Thanks so much for the post.

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    • on November 05, 2009

      This was so good, and creamy! I just loved it. It also made for some good leftovers. I used milk for this recipe, as I had plenty of it, and don't usually carry half and half cream.

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    Nutritional Facts for Creamy Ginger Pumpkin Soup

    Serving Size: 1 (321 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 167.7
     
    Calories from Fat 97
    58%
    Total Fat 10.8 g
    16%
    Saturated Fat 6.4 g
    32%
    Cholesterol 30.0 mg
    10%
    Sodium 426.4 mg
    17%
    Total Carbohydrate 13.5 g
    4%
    Dietary Fiber 1.3 g
    5%
    Sugars 2.8 g
    11%
    Protein 5.8 g
    11%

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