Pumpkin Ginger Soup
This warming pumpkin ginger soup recipe is absolutely bursting with flavor, quickly prepared, healthy, creamy, vegan, and perfect comfort food for all pumpkin fans!
Click on the stars to leave a vote!
Servings :
Calories : 124kcal
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.
Recommended Products
Nutrition
Calories: 124kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 486mg | Potassium: 461mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4193IU | Vitamin C: 16mg | Calcium: 40mg | Iron: 1mg