Smooth and creamy pumpkin ginger soup made in one pot. Ready in less than one hour, with a dairy-free or vegan option - it's the perfect cozy autumn meal.
This pumpkin ginger soup is smooth, creamy, and full of gentle warmth. You don't need to roast anything or use special ingredients - just cook everything in one pot and blend. The soup is made with cream for richness, but it's just as lovely with coconut milk if you want a dairy-free or vegan version.
And if you love a good pumpkin soup recipe as much as we do, try the Vegan Roasted Pumpkin Soup, the Pumpkin Orange Soup (with Feta Topping), the Easy Slow Cooker Pumpkin Soup, or the Pumpkin Sweet Potato Soup.
This is the first recipe I've ever posted on the blog. I've kept the recipe (it's so good I never needed to change anything), but I renewed the images and most of the blog post text.
Ingredients: 11 + oil, salt & pepper | Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4 | Difficulty: Easy
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Recipe ingredients
Pumpkin or squash: I use Hokkaido (also known as red Kuri squash) or butternut squash; they have the best flavor. You don't need to peel Hokkaido pumpkin - a big bonus! Use any flavorful variety, but avoid Halloween pumpkins (Jack-o'-lanterns); they're tasteless and best left for decoration.
Ginger: I use plenty of fresh ginger, but you can adjust the amount to your taste. The soup is quite spicy and distinctly gingery - use less for a milder version. Don't use powdered ginger. And if you like ginger, make these Ginger Cookies with Candied Ginger.
Dairy: Heavy cream makes the soup extra rich, but it's not needed for thickness - the pumpkin takes care of that. It's just as delicious with single cream or full-fat milk; I've made it that way many times with great results.
Garnish: Roasted pumpkin seeds or pepitas, and some chopped parsley or cilantro if you like.
See the recipe card for full information on ingredients and quantities.
How to make ginger pumpkin soup?
- Step #1: Halve the pumpkin or squash and remove the seeds with a large spoon.
- Step #2: Cut the halves into thick slices and the slices into cubes.
- Step #3: Heat oil in a large pot and saute the onion on medium heat until translucent.
- Step #4: Add the remaining prepared ingredients and the spices (curry, cumin, sugar, salt). Stir for about 2 minutes.
- Step #5: Add the vegetable stock.
- Step #6: Bring to a boil, and cook gently on medium-low heat for about 20-25 minutes or until soft.
- Step #7: Blend the pumpkin ginger soup and add the cream or milk (dairy or vegan alternative).
- Step #8: Roast the pepitas in a dry pan (if they are not already roasted). Keep an eye on them and shake the pan frequently once they start to pop (it will happen fast).
- Step #9: Adjust the taste with salt and a little black pepper, sprinkle with some roasted pepitas or seeds, and serve.
Variations
Make it vegan or dairy-free: Use coconut milk instead of cream.
Make it even spicier: Add a small chili pepper or a bit of chili powder together with the ginger.
Use butternut squash instead of pumpkin. Or you could make this Butternut Squash and Red Pepper Soup.
Tips
The flavor of the pumpkin is crucial for the success of this recipe. Make sure you use a flavorful sort. I always recommend Hokkaido because it has the most intense flavor and doesn't need peeling, making life so much easier.
- If you are in the US, sugar pumpkins are an excellent sort to use for making soup.
Blend: It's preferable to use an immersion blender to puree the soup.
If using a blender, let the soup cool slightly before blending it. Otherwise, it might cause an explosion. Only fill the blender halfway, place a folded kitchen towel on top of the blender, and hold it in place with your hand. Start blending gradually, increasing the speed as you go.
- If you don't need the whole pumpkin or squash to make this soup recipe, this delicious Frittata with Pumpkin and Feta is a great way of using the leftovers.
Recipe FAQ
You will need 2 cans (each 15 oz/ 425 g). You will still have to blend the soup once cooked to ensure that the onions, garlic, and ginger are smooth.
Use coconut milk or cream, soy milk or cream, or almond or oat milk instead. Coconut milk will impart a slightly different flavor (wonderful flavor); all the other alternatives are relatively neutral.
Store and reheat
Make in advance: Let it come to room temperature, refrigerate it, and reheat it before serving.
- I love serving this creamy soup to guests; you can make it look festive by topping it with roasted seeds, a few drops of cream, and some chopped herbs. It makes a great first course for any fall or winter dinner.
Refrigerate the creamy pumpkin ginger soup in an airtight container, lasting 3-4 days.
Freeze it for up to 3 months. Defrost it in the fridge and reheat it before serving.
Reheat it in the microwave or on the stovetop. If the soup seems too thick after refrigerating or defrosting, add a splash of broth or water to loosen it slightly.
What to serve with the soup?
We have pumpkin ginger soup with bread most of the time, and it really makes a complete meal. Try The Easy Yogurt Soda Bread, which is ready in about 40 minutes, our favorite Spelt Bread - No-Rise, No-Knead Bread, the Oat Bread without Yeast, or the Flaxseed Bread.
You could also make a salad on the side. How about this Tomato Avocado Mozzarella Salad, The Mediterranean Parsley Salad - Tabbouleh, or the Couscous Salad with Chickpeas?
Recipe
Creamy Pumpkin Ginger Soup - Easy One-Pot Recipe with Vegan Option
Ingredients
- 1 small Hokkaido pumpkin or 1 small butternut squash, Notes 1, 2
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 garlic cloves
- 2 oz ginger finely chopped
- ยฝ teaspoon fine sea salt or Kosher
- ยผ teaspoon ground black pepper
- ยฝ teaspoon curry powder
- ยฝ teaspoon ground cumin
- 1 tablespoon sugar
- 3ยผ cups vegetable stock
- 1 cup heavy cream Notes 3,4
- 2 tablespoons roasted pumpkin seeds or pepitas
- parsley or cilantro, optional
Instructions
- Prepare pumpkin: Clean the pumpkin, remove the seeds, and peel if necessary (Hokkaido doesn't need peeling). Cut into small cubes. Chop the onion, ginger, and garlic and set them aside separately.1 small Hokkaido pumpkin + 1 onion + 2 garlic cloves + 2 oz ginger
- Saute vegetables: Heat the oil and cook the onion until translucent. Add the pumpkin, salt, ginger, garlic, curry, cumin, and sugar. Stir well for about 2 minutes. ยฝ teaspoon fine sea salt + ยผ teaspoon ground black pepper + ยฝ teaspoon curry powder + ยฝ teaspoon ground cumin + 1 tablespoon sugar
- Simmer: Pour in the stock. Bring everything to a boil and let it cook gently for about 20-25 minutes or until the pumpkin pieces are soft.3ยผ cups vegetable stock
- Blend the soup with an immersion blender (Note 5).
- Add heavy cream (milk or vegan alternative) and stir to combine.1 cup heavy cream
- Roast the pumpkin seeds or pepitas (if not already roasted) in a dry pan. Keep an eye on them and shake the pan frequently once they start to pop (it will happen fast). Remove them from the pan immediately.2 tablespoons roasted pumpkin seeds or pepitas
- Season to taste, sprinkle with roasted pepitas or pumpkin seeds and some chopped parsley or cilantro, and serve.
Notes
- Pumpkin:ย You will need about 2.2- 2.6 oz/ 1-1.2 kg.
- Hokkaidoย pumpkins don't need to be peeled, but butternut squash or any other type of pumpkin should be peeled.ย
- Cream: You can use single cream or full-fat milk for a lower-fat version.ย
- To make the soup vegan, replace the dairy with vegan alternatives, for instance, soy or oat cream, coconut, almond, or soy or oat milk.ย
- If using a blender, let the soup cool slightly before blending it. Otherwise, it might cause an explosion. Fill the blender only halfway, then place a folded kitchen towel on top of the blender and hold it in place with your hand. Start blending gradually, increasing the speed as you go.
Joyce Bush says
This is a great basic recipe to build on, but I have to say; the prep time was grossly underestimated! I used a regular pumpkin-so had to peel it which addd to the prep time, but still---
I also added coriander and cardamon, brown sugar instead of white, and blended in some unsweetened coconut flakes .
It was worth the effort! Treat yourself to the heavy cream-diet be damned!!
Adina says
So glad you like it, Joyce. I considered the Hokkaido when I estimated the time, as you don't have to peel it, it goes really fast. But still, main thing is that the work was worth it! ๐ The unsweetened coconut flakes sound really interesting, I have never used them for making soup. I will keep that in mind.
Michael says
Love it
Adina says
Thanks a lot, Maryvonne, it makes me happy to hear that. And I find it so cool to see a comment for my first ever recipe.?
Maryvonne says
Your recipes are really great, Adina. I've tried quite a lot of them, and I'm always thrilled. This soup is so easy to prepare and tastes fantastic.She becomes the favorite soup of my husband.