Spicy Ginger Pumpkin Soup with Sesame Seeds

If you are like Sweet Shark and me, you love soup in the fall and winter.  So comforting. So easy.  Easy to reheat.  Serve either at lunch or dinner. Double or triple for lots of leftovers. Serve a small portion as a first course or a big bowl as an entree. A million possibilities. Spicy Ginger Pumpkin Soup is one of those soups that you can rely on to warm your yummy on a chilly fall night.

The blend of spices and ginger provides a bit of heat and since Spicy Ginger Pumpkin Soup doesn’t take long to prepare, you can have it on the table in under an hour.

Spicy Ginger Pumpkin Soup with Sesame Seeds

Equipment You Need for Making A Pureed Soup

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It helps in preparation if you have a few tools on hand.

A big pot ~ You can use a stainless stockpot or Dutch oven. My favorite is my Le Creuset Round French Oven. This recipe makes a large batch so use a 4 – 5 quart pot.

A blender or immersion blender ~ Pureed soups need to be, well, pureed.  A blender makes quick work of this essential step.  It’s not necessary to have one with lots of different settings.  High, low and off is all you need. I have a Waring which I love for its power.

With an immersion blender, you can puree the soup right in the pot.  It also comes with a whisk attachment which is used for making whipped cream. there are many good ones on the market. I have a Braun.

 

Ladles come in several different amounts ~ from 1/8 cup to 1 cup ~ and are the perfect tool for easily transferring soup from the pot to the serving bowl without spilling.  You also know exactly how much you are serving.

A small box grater is a great tool for grating ginger.

Since pureed soups usually rely on some sort of vegetable (carrot, potato, squashes), vegetable peelers are needed.  I love the Y-peeler because it’s easy to hold.

Let’s get started making the soup

First, do your prep ~ called mise place. You can combine the spices and combine the ginger and garlic.

TIP: use a vegetable peeler or the side of a small soup spoon to peel the ginger.  Then I use a microplane or small grater to grate the ginger.

Sweat the onions, ginger and garlic.

Add the spices.

Blend the pumpkin puree and stock.

Puree the soup.

TIP: use a ladle to transfer the soup into the blender.  Fill the blender jar only half to 2/3 full.  Remove the plastic cap from the lid and cover with a folded paper towel or dish towel before processing.  The steam from the soup can blow the lid off if the plastic cap is not removed.  Trust me on this!

TIP: this recipe can be halved.

TIP: like most soups, this one can be made ahead and reheated.  The flavors will meld together. Slowly reheat and taste again for seasoning.

TIP: taste the soup after pureeing and adjust seasonings. You  will definitely need to add salt and pepper.

TIP: for garnish use either the sesame seeds for a little crunch or some chopped herbs, such as basil, sage or cilantro or both.

 

Bon Appetit. Happy Soup.