Saturday, November 17, 2018

Ginger Curried Pumpkin Soup for #SoupSaturdaySwappers

I can't believe it's time for Soup Saturday Swappers, again.  This past month has flown by and yet dragged at the same time.

We had a major hurricane hit the coast not that far from us, and there was a lot of damage in our little part of the world as well.

So much to do and yet, a lot of waiting around. It's a hurry up and wait.  Hurry up and get the hurricane debris cleaned up and out to the roadside and then wait til they can get it picked up.  Hurry up and file insurance claims and then wait while your claim gets processed.  Kudo's to all the people working on picking up the storm debris.  If you travel down Hwy. 98 there is usually a lineup of cars waiting their turn to go, one lane is usually blocked off by the debris removal team and it's not uncommon to see 6-8 dump trucks waiting to be filled up.  Part of our new normal.  And we're the lucky ones.  Just a few miles down the road, 50 or so, whole communities were decimated.  Houses, businesses, everything gone.

And then of course, it was also hot for part of the time and now it's sweater weather.  Which I'm loving, that also means it's perfect for soup.

The challenge/theme for this month was a soup with pumpkin or squash.  
Ginger Curried Pumpkin Soup

Our hostess is Ashley of  Cheese Curd in Paradise and she is the one who suggested using pumpkin and/or squash. 
I went here for inspiration and then added a bunch of other seasonings, because I could.  I added some curry and some candied ginger I'd made and tasted it and my mouth went "WOW, where have you been all my life".
Well, not really, cause it tends to do that whenever it tastes something good.

As it turns out, I did what I usually do.  I cooked from stuff I had in my pantry and freezer.  When you live where I do, you tend to keep a well stocked pantry.  At least for some specialty items.
I bought a bunch of canned pumpkin awhile back and made some bone broth/stock last week.  I always have onions on hand.  And of course with Thanksgiving coming next week, I also had some sweet potatoes on hand.

But this soup, is definitely one that will be made again and again.  Or maybe I'll just keep some in the freezer and nuke it when I need a hot cup of goodness.  And it's sippable, well mostly.  I love a mug of soup when I'm writing, I can sip and think and don't have to wrestle with any eating implements either.    Or maybe just a spoon, cause those dried cranberries were a genius last minute add, even if I do say so myself.   And can't forget the cremé fraiche.  Just a drizzle, adds so much. 
Ginger Curried Pumpkin Soup

Curried Pumpkin Soup

Yield: 4-6 servings

Ginger Curried Pumpkin Soup
Ginger Curried Pumpkin Soup

prep time: 5 minscook time: 30 minstotal time: 35 mins
This is a surprisingly filling soup, hearty and yet light. Perfect as a starter or as light lunch.


6 cups chicken or vegetable stock
1 onion, diced
1 sweet potato, peeled and diced
1 can pumpkin puree
1/4 cup candied ginger, diced
1/2-1 tsp. Curry powder, hot or mild
1/2 tsp. Ginger
1/2 tsp. Coriander
1 tsp. EVOO
1 tsp. Butter
1/2 cup dried cranberries - for topping
2 tablespoons Crème Fraiche -optional


Sauté the onions in the butter and olive oil over medium heat until caramelized, this takes about 15 minutes.  Add in the diced sweet potatoes and sauté an additional 5 minutes.  Add the stock, candied ginger, curry powder, ginger and coriander and simmer for about 10 minutes or until the sweet potatoes are cooked and soft.  Taste to correct for seasonings.  You can always add more of the curry, but it's hard to take back out.  Use an immersion blender to blend it all together.  Serve in a bowl topped with a sprinkle of dried cranberries and a drizzle of crème fraiche. 
Created using The Recipes Generator

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. I'm so sorry you went through this. It sounds like your community is hanging together though. This soup sounds like the perfect antidote to sweater weather!

    1. I feel lucky, our little part of the world did get a lot of damage, but nothing like up the coast. I'm watching California right now as well. We were living in Malibu in 2003 and were evacuated because of a fire just over the ridge from us. Scary times. And the soup, definitely is one I'll be making again and again.

  2. So glad that you are safe and sound. Your soup sounds perfect.

    1. Thanks, me too. We were one of the luckier ones, even though we'll have to go shopping for a new RV since our trailer was a casualty of the storm surge. But this soup, so rich and filling and yet also light, in calories at least. And it was good.

  3. Wow- that is so scary- it makes you count your blessings, that is for sure. Your soup sounds wonderful, and soup for me is always a balm and the best comfort.

    1. It was a touch scary, but we're just fine here. The soup is good, and I loved it. I love soup anyway, so I was happy to be able to take part this month and get a great new soup recipe as well.

  4. Love pumpkin and ginger. Thanks


I love to hear from my readers, so please feel free to drop me a note, let me know if you like something I made, it makes my day.