Pumpkin-Ginger Soup

Name: Pumpkin-Ginger Soup
Yield: Makes 6 servings
Ingredients: 3 pounds (1,360 g) fresh pumpkin or squash, or 2¼ cups (550 ml) mashed cooked pumpkin; 1 large onion, chopped; 2 tablespoons (30 ml) light miso; ½ cup (125 ml) raw cashews; 5 cups (1.25 L) water or vegetable broth; ¾ teaspoon (4 ml) salt (optional); ½ red chile, seeded and diced, or ⅛ teaspoon (0.5 ml) cayenne (optional); ½ teaspoon (2 ml) ground turmeric; 2 tablespoons (30 ml) peeled and grated fresh ginger; Freshly ground black pepper; 1 tablespoon (15 ml) mild Indian curry paste

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

Peeling is the most daunting part of preparing a pumpkin or squash. But when it’s roasted first, peeling is a breeze.

Ingredients

3 pounds (1,360 g) fresh pumpkin or squash, or 2¼ cups (550

Gluten-free
Soup
Vegan

Method

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

Cut the pumpkin in half from the stem to the bottom. Scoop out and discard the seeds and membranes. Cut the halves into wedges.

Arrange the pumpkin in a