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This warming pumpkin ginger soup recipe is absolutely bursting with flavor, quickly prepared, healthy, creamy, vegan, and perfect comfort food for all pumpkin fans!
Decorated with a few splashes of coconut milk, pumpkin seed oil, and roasted pumpkin seeds, it’s a real eye-catcher and a beloved winter soup for the whole family.
On cold days I like to serve this homemade pumpkin soup with freshly baked bread. It makes a healthy dinner and warms you up from the inside.
By using ginger, it has an anti-inflammatory effect and contributes to a strong immune system. It’s also a very popular fall starter when you have guests over!
Making this vegan pumpkin ginger soup is effortless! And let me tell you, this soup not only comes with a loaded portion of vitamins, it’s also incredibly delicious and creamy! A must-try for true pumpkin fans!
Pumpkin and Ginger
Pumpkin and ginger fit like a glove! They harmonize wonderfully with each other and the ginger gives the soup a certain pungency.
Especially during the cold season, when colds are lurking everywhere you turn, you can never get enough of ginger. Because its antibacterial and anti-inflammatory properties strengthen the immune system and help to alleviate cold symptoms in a natural way.
Soup with ginger is truly winter soul food at its highest level!
Best Pumpkin For Soup
This recipe works great with every winter squash. However, my absolute favorite for this creamy pumpkin ginger soup is the Red Kuri Squash (Hokkaido), which you can eat with the skin on and therefore needs minimal preparation time. This is especially handy when you once again have only a little time to cook dinner.
My second favorite is a butternut squash ginger soup! Butternut pumpkin has a beautiful and slightly nutty taste and is tender like butter once cooked.
Check out this pumpkin guide for more detailed information about all winter squash varieties.
Pumpkin Ginger Soup Recipe
This step-by-step guide will help you along the way – definitely recommended if you’re a cooking beginner! It’s even easier if you watch the recipe video!
The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.
- 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 olive oil or coconut 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, cashew cream, coconut cream, or plant-based milk of choice for a milder & creamier soup.
Recipe FAQ & Tips
How long does this soup last? You can keep it refrigerated in a sealed container for at least 3 days.
How do I heat soup back up? Put it in the microwave either for a few minutes, or heat it in a pot over medium heat. The soup may thicken up slightly in the fridge, but it usually liquefies again when warmed up. If it’s still too thick, add some extra water if you need to.
Can I freeze the soup? Yes, you can freeze it for a good 3 months and defrost straight into a pot over medium heat. You don’t need to let it thaw beforehand.
I don’t have Pumpkin Seed Oil, what should I do? You can simply leave it out. Pumpkin seed oil gives your soup a wonderful and somewhat stronger pumpkin flavor and can be added to any pumpkin soup, yet the soup tastes delicious even without.
Less Ginger? Reduce the amount to only one tablespoon for a less intense ginger flavor.
Do I need to peel carrots? Not if using organic carrots. Otherwise, it’s better to peel them.
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Pumpkin Ginger Soup
Ingredients
- 1 tbsp olive oil or vegetable oil
- 1 onion minced
- 1 clove garlic minced
- 2 tbsp (20 g) ginger minced
- 0.9 lb (400 g) pumpkin/winter squash of choice weight without skin and seeds, I used Red Kuri Squash, see notes
- 1 (100 g) carrot chopped
- 1 tbsp pumpkin seed oil optional
- 2 cups (480 ml) 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.
Lee Weingast says
I used my hand immersion blender, and added some tofu for extra creaminess. Worked great!
Aline Cueni says
Hi Lee, I love that you added some tofu! Thank you for letting me know that you like my recipe.
All the best, Aline
Aline says
Happy to hear that! I hope you will enjoy your Pumpkin & Ginger Soup ?
Rainy Days Fun says
Looks yummy and easy to make! Will definitely try!