Ginger Pumpkin Tomato Soup

It is still cold, and to add insult to injury, it is snowing.  After I made six pounds of buffalo pot roast this morning to fill my freezer (and heat my kitchen), I decided to make more soup – the overall cure for cold and snowy weather. I had canned pumpkin left over from an earlier project, so that became the basis of my recipe search. This soup was a reader contribution to American Profile (another of those magazines that gets tucked into print newspapers).   Although the ingredients seemed a bit odd together, I did have them all in the house, and it was quick to make. I minced my onion and celery in the food processor, which gave them a nice texture in the soup. Also, since I had already used the processor, I just reused it to puree the stewed tomatoes.

The soup is quite thick and has some texture. It was really good with a dollop or two of non-fat sour cream in it (Everything is good with a dollop of sour cream!). I ate it for dinner tonight, packed one container to take for lunch this week, and the rest are carefully packed and labeled in the freezer for other cold days which, no doubt, are yet to come.

Ginger Pumpkin Tomato Soup

2 Tablespoons butter

1 1/2 cups minced yellow onion

1 cup minced celery

3/4 teaspoon dried ginger

1 14 ounce can of chicken or vegetable broth

1 (14-ounce) can Mexican-style stewed tomatoes

2 cups (or a 15 ounce can if you’re not using up leftovers) pumpkin purée

Freshly ground black pepper, to taste

Non-fat sour cream

Melt the butter in a Dutch oven or heavy skillet over medium heat (I used my ever-present big wok). Add the onions and celery. Cook for about 10 minutes, until the vegetables are softened (and your kitchen smells warms and delicious.) Sprinkle the dried ginger on top, and sauté for 30 seconds. Add the broth, and bring to a low boil, stirring occasionally. Meanwhile, purée the canned tomatoes (with the juice) in a blender or food processor. Stir the tomatoes and the pumpkin into the broth mixture, and simmer covered for about 20 minutes. If the soup is too thick, add more broth or a little water. Season with pepper, and garnish with sour cream. Makes 6 servings at about 3.5 grams of fat/serving.


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I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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