Carrot, Pumpkin & Ginger Soup

This beautiful and delicious soup is a great meal for any time of day
Carrot, Pumpkin & Ginger Soup

I love to make a big batch of soup on the weekend and eat it throughout the week. This soup comes alive with the lovely rich pumpkin, the sweetness of the carrot and a kick of ginger. Enjoy with some crostini.

6
Servings
191
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Tablespoons unsalted butter
  • 2 small onions
  • 1/2 Pound pumpkin, cubed
  • 1 Pound carrots
  • 1 rib of celery, diced
  • 1 Tablespoon fresh grated ginger
  • 2 Cups chicken stock
  • 1/4 Cup cream
  • 1/4 Cup vermouth

Directions

Melt the butter in a heavy pot. Add the onion and cook until soft.

Deglaze the pan with vermouth.

Add the carrot, pumpkin, celery, chicken stock and ginger. Simmer until carrots are tender, 40 minutes. Add the cream and simmer 5 more minutes.

In a blender puree all the ingredients and season with salt and pepper.

Nutritional Facts

Total Fat
13g
19%
Sugar
7g
N/A
Saturated Fat
7g
37%
Cholesterol
36mg
12%
Protein
4g
7%
Carbs
16g
5%
Vitamin A
900µg
100%
Vitamin B6
0.2mg
10.9%
Vitamin C
10mg
17%
Vitamin D
0.2µg
0.1%
Vitamin E
1mg
6%
Vitamin K
14µg
17%
Calcium
53mg
5%
Fiber
3g
11%
Folate (food)
32µg
N/A
Folate equivalent (total)
32µg
8%
Iron
0.8mg
4.5%
Magnesium
22mg
6%
Monounsaturated
4g
N/A
Niacin (B3)
2mg
12%
Phosphorus
84mg
12%
Polyunsaturated
0.7g
N/A
Potassium
529mg
15%
Riboflavin (B2)
0.2mg
10.6%
Sodium
179mg
7%
Thiamin (B1)
0.1mg
7.5%
Trans
0.3g
N/A
Zinc
0.5mg
3.4%