How to make it

  • Heat 2 tbls butter in soup kettle
  • Add next three ingredients,
  • cook over medium-low heat stirring occasionally
  • 10 minutes or until veg. soften
  • Add chicken stock
  • Bring to boil
  • Simmer to blend flavors about 40 minutes
  • Season with salt and pepper
  • Puree soup with immersion blender or in small batches with traditional equipment.
  • Continue on simmer, add cream heat through about 3 minutes
  • (cool and cover and refrige overnight if necessary)
  • Create croutons with remaining butter melted in a medium skillet, saute bread until golden brown, about 4-10 minutes.
  • Serve in warm bowls, sprinkle surface with croutons and cilantro

People Who Like This Dish 1
Reviews & Comments 2

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  • chummers 9 years ago
    Pumpkin Ginger soup sounds great, I wonder if you would keep the carrot and add the squash. Would you roast the pumpkin first, I think I might.
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  • chalgal 9 years ago
    Sounds really tasty. I had something similar only they paired it with pumpkin rather than carrots. Thanks for sharing!
    Was this review helpful? Yes Flag

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