Best Pumpkin & Ginger Soup

A soup is perfect for this cold season. It contains loads of vegetables and heats you from the inside. For dinner or lunch, a Pumpkin & Ginger Soup is always a good idea.

Either if you try to avoid some heavy meals with a lot of carbohydrates in the evening, or you just want to use the pumpkin you just bought on that farmer market on the weekend, try out this Pumpkin & Ginger Soup.

The recipe is for 2 people. If you are single or living alone, you can pour the half of the soup in a clean glass jar (wash it with very hot water just before using it), close it and store it in the fridge for up to 2 weeks. But it’s important that you do it when the soup is still very hot. You want to avoid any bacterias in your storage glass and it builds a kind of vacuum, which means you can store your soup a bit longer in your fridge. The leftover portion is a perfect “very fast dinner” or an “I want to surprise my coworkers by bringing my own lunch” meal.

I used a tablespoon of pumpkin seeds oil in the soup, in my opinion, it gives the soup a stronger taste of pumpkin. But make sure to cook it according to the recipe and not just top it over the soup at the end, it would not be the same outcome.

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Pumpkin & Ginger Soup

This pumpkin and ginger soup is a perfect dinner for cold days.

Course Main Course, Soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Serves 2

Calories 328 kcal

Ingredients

• 1 tbsp coconut oil
• 1 onion thinly sliced
• 1 clove garlic thinly sliced
• 2 cm ginger about 10g, thinly sliced
• 400 g Hokkaido pumpkin sliced into cubes
• 1 carrot sliced into cubes
• 1 tbsp pumpkin seed oil
• 3 tbsp white wine
• 500 mL vegetable stock powder or cubes dissolved in 500mL hot water
• 50 ml light cream
• a pinch of sugar 1/4 tsp
• salt pepper

Metric - US Customary

Method

1. Slice the onion, garlic clove, and ginger thinly. Half the pumpkin and remove the seeds. Cut the pumpkin and carrot into cubes.
2. Preheat a large pan over medium heat. Add the coconut oil, onion, garlic and ginger and cook for 5 minutes.
3. Add the pumpkin, carrot and pumpkin seed oil and cook for another 5 minutes. Stir constantly. Deglaze with the white wine.
4. Add the vegetable stock (dissolved in hot water) and bring it to the boil. Cover with the lid and reduce the heat to a simmer. Cook for 20 minutes. Stir occasionally.
5. Place the soup in a blender and blend until smooth and creamy. But be careful, the soup is very hot.
6. Pour the soup back into the pan over the cooking stove (you can turn it on again on very low heat or use the heat left on the stove) and add the light cream and sugar. Season with salt and pepper.

Aline’s Suggestion

Top the soup with some roasted pumpkin seeds and a teaspoon of light cream for the perfect finish and a beautiful looking soup bowl. As I do not drink alcohol at home, I only buy small bottles of wine (250ml) and store them in the fridge. But if you do not want to open a bottle of wine, just use some Martini, Port Wine or any kind of "sweet alcohol".