Pumpkin Ginger Soup – A fountain of youth

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Creamy and warm, pumpkin-ginger soup turns one of autumn’s premier staples into a zesty, tasty and very health treat.

Pumpkin is highly regarded as a “superfood”, having high amounts of beta carotene, which is the plants-source version of Vitamin A, and Vitamin K, both of which are known to boost immune function and reduce the risk of disease. Pumpkin is a great source of fiber, complex carbohydrates and a fairly significant source of protein. Pumpkin is one of the few plant-source foods which will hold almost all of its nutritional value after cooking, so canned pumpkin has almost the identical nutritional value as fresh pumpkin, without all the hassle of cooking raw pumpkin.

Ginger has long been used in Eastern medicine to treat many common disorders, such as dizziness and intestinal issues, including nausea and vomiting. Mounting scientific evidence strongly suggests that the phytochemicals and antioxidants present in ginger have the ability to help fight heart disease as well as other medical ailments. Ginger is known to have powerful anti-inflammatory properties that can help treat arthritis and ginger contains strong antioxidant compounds which have been shown, in clinical studies, to help fight cancer.

When combined together, ginger and pumpkin make a great disease-fighting duo that just happens to taste great too. Pumpkin-ginger soup is best served fresh, but can be prepare in advance and stored in the refrigerator for several days or kept in the freezer for several months.

Ingredients

  • 16 ounces pumpkin puree
  • 15 ounces low-sodium chicken broth
  • 12 ounces pear nectar
  • 1/2 cup all natural chunky-style peanut butter
  • 2 cloves finely chopped garlic
  • 2 tablespoons freshly grated ginger
  • 2 tablespoons freshly chopped chives
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper

Cooking Directions

Combine pumpkin puree with the chicken broth and pear nectar in an 8-quart saucepan, stir and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 12 to 15 minutes. Remove 1 cup pumpkin mixture from the saucepan and place in a food processor with the peanut butter and blend until smooth. Return the pumpkin and peanut butter mixture to the reaming pumpkin mixture in the saucepan. Add the grated ginger root, minced garlic, lime juice, chopped chives, sea salt, and cayenne pepper to the saucepan. Stir and cook over medium heat for 15 minutes. Serve or store as desired.

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