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!
- 1 tbsp olive oil or vegetable oil
- 1 onion minced
- 1 clove garlic minced
- 2 tbsp 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 tbsp pumpkin seed oil optional
- 2 cups vegetable broth
- salt & pepper to taste
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.
- 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.
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