Pumpkin Ginger Soup

Try my warming pumpkin ginger soup! It’s incredibly delicious, creamy, healthy, and the perfect comfort food for cold days!

Pumpkin soup is a must during pumpkin season! With this version made with pumpkin, carrots, and fresh ginger, you'll bring some variety to your usual soup routine. It's cozy, full of flavor, and naturally creamy. Best of all, this soup is ready in just 35 minutes.

It makes a healthy appetizer the whole family will enjoy, or you can serve a bigger bowl with bread for a light dinner. I love finishing this pumpkin ginger soup with a drizzle of coconut milk and a sprinkle of pumpkin seeds - the perfect garnish! The coconut milk also makes the soup extra creamy and satisfying.

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How To Make

1. Peel pumpkin, cut in half, and scoop out the seeds using a spoon. Chop into cubes. → If using Red Kuri Squash, no need to peel as the skin of this squash is edible.
2. Heat a large pot with olive oil or coconut oil. Add onion, garlic, and ginger and sauté for 5 minutes.

1. Add pumpkin, carrot, and pumpkin seed oil (optional), sauté for another 5 minutes while stirring occasionally.

1. Pour in the vegetable broth, pop on the lid, and let it simmer for 20 minutes.

1. Blend the soup until smooth using a blender or immersion blender. Season with salt and pepper. Optional: Add 1-2 cups more water for a thinner soup. Feel free to add coconut milk or dairy-free milk/cream for a milder & creamier soup.

Tips & Variations

• Decoration: Drizzle with coconut milk and sprinkle with toasted pumpkin seeds before serving.
• Pumpkin Seed Oil: This adds a deep nutty pumpkin flavor - I always add a splash for that final touch! It also makes a great topping.
• Coconut Milk Version: For a classic pumpkin ginger soup with coconut milk, simply add ½ cup of coconut milk at the end for extra creaminess.
• Storage: Keeps up to 5 days in the fridge or 3 months in the freezer.
• Meal Prep: For longer storage without freezing, pour the hot soup into sterilized jars and seal - keeps 1-2 weeks in the fridge.

📖 Recipe

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5 from 4 votes

Pumpkin Ginger Soup

Try my warming pumpkin ginger soup! It's incredibly delicious, creamy, healthy, and the perfect comfort food for cold days!

By: Aline Cueni

Servings: 4

calories :124kcal

Prep :5 minutes mins

Cook :30 minutes mins

Total :35 minutes mins

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Ingredients

 

USM

 

½x1x2x

• ▢ 1 tablespoon olive oil, or vegetable oil
• ▢ 1 onion, minced
• ▢ 1 clove garlic, minced
• ▢ 2 tablespoon ginger, minced
• ▢ 0.9 lb pumpkin/winter squash of choice, weight without skin and seeds, I used Red Kuri Squash, see notes
• ▢ 1 carrot, chopped
• ▢ 1 tablespoon pumpkin seed oil, optional
• ▢ 2 cups vegetable broth
• ▢ salt & pepper to taste

Instructions

 

• Peel pumpkin, cut in half, and scoop out the seeds using a spoon. Chop into cubes. → If using Red Kuri Squash, no need to peel as the skin of this squash is edible.
• Heat a large pot with oil. Add onion, garlic, and ginger and sauté for 5 minutes.
• Add pumpkin, carrot, and pumpkin seed oil (optional), sauté for another 5 minutes while stirring occasionally.
• Pour in the vegetable broth, pop on the lid, and let it simmer for 20 minutes.
• Blend the soup until smooth using a blender or immersion blender. Season with salt and pepper. → Optional: Add 1-2 cups more water for a thinner soup. Feel free to add dairy-free cream, coconut cream, or plant-based milk of choice for a milder & creamier soup.

Notes

• Pumpkin: This soup tastes excellent with Red Kuri Squash (Hokkaido), Butternut Squash, Sugar Pumpkin, or any edible winter squash of choice.
• Pumpkin Seed Oil is optional in this recipe yet enhanced the pumpkin flavor. → You can add one tablespoon to every pumpkin soup recipe!
• Make-Ahead: Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.
• Freeze: Can be frozen for up to 3 months. Thaw it directly in a pot over medium heat.

Equipment

Measuring Set

Knife Set

Cookware Set

Vitamix Blender

Nutrition

Calories :124kcal

carbohydrates :15g

Protein :2g

fat :7g

fiber :2g

sugar :5g

Did You Make This Recipe?

Be sure to leave a comment below and tag @aline_made on Instagram!

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