Carrot, Pumpkin & Ginger Soup

This beautiful and delicious soup is a great meal for any time of day
Editor
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
413
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
15g
21%
Sugar
12g
13%
Saturated Fat
4g
17%
Cholesterol
15mg
5%
Carbohydrate, by difference
58g
45%
Protein
13g
28%
Vitamin A, RAE
568µg
81%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
26µg
29%
Calcium, Ca
60mg
6%
Choline, total
15mg
4%
Fiber, total dietary
6g
24%
Fluoride, F
4µg
0%
Folate, total
33µg
8%
Iron, Fe
3mg
17%
Magnesium, Mg
30mg
9%
Niacin
1mg
7%
Phosphorus, P
175mg
25%
Selenium, Se
3µg
5%
Sodium, Na
821mg
55%
Water
110g
4%
Zinc, Zn
1mg
13%