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Pumpkin Soup with Ginger

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Velvety Pumpkin Soup with Ginger, a comforting dish for the autumn and winter months. The recipe can be made with butternut squash as well.

Super easy to make pumpkin ginger soup, a warm and nourishing curried soup for the fall season. And if you are into this, you could try the Vegan Roasted Pumpkin Soup, the Pumpkin and Orange Soup, or the Pumpkin Sweet Potato Soup.

pumpkin ginger soup

Food blog number 1.000.000? Maybe. The Internet doesn’t really have an answer to that question. Anyway, here is my food blog now. Let’s see what I can make with it.

My first recipe – pumpkin ginger soup is simple and seasonal. Now that autumn is officially here, I’ll just have to make the best of it. Whining that we didn’t have any summer in the first place, just one long long autumn with very few summer interruptions, won’t get me anywhere.

Ingredients

I first cooked this recipe a couple of years ago and fell in love with it. I’ve been making it at least 2-3 times every autumn/winter ever since.

Ginger:

  • I used quite a lot of fresh ginger, but the amount can be adjusted according to your taste. The soup is quite spicy and you can definitely taste the ginger in it. I like ginger and my husband is a big fan of it, so I am not worried about using a larger amount.
  • However, if you feel that to be too much, use less and make a milder soup, it is probably a good idea if children are eating as well. 
  • But whatever you do, do not use powdered ginger, it would just not do, it can definitely not replace the fresh ginger in this recipe.

Pumpkin or squash:

  • When it comes to the pumpkin I actually only use two kinds, either Hokkaido (also known as red Kuri squash) or butternut squash, they just have the best flavor.
  • Plus, the Hokkaido doesn’t have to be peeled, which is a huge bonus. But, of course, you can use any sort you like, just make sure it is a flavorful one.
  • Don’t use Halloween pumpkin (Jack-o’-lantern), it doesn’t have any taste at all and no amount of curry or ginger will change that.

Dairy or vegan alternative:

  • For a vegan version, you can replace the milk with whatever vegan milk you like: almond, soy, coconut, etc.
pumpkin ginger soup

How to make ginger pumpkin soup?

  • Clean the pumpkin, remove the seeds and peel if necessary (Hokkaido doesn’t need peeling).
  • Cut into small cubes.
  • Heat the oil and cook the onion until translucent.
  • Add the pumpkin, salt, stock, ginger, curry, cumin, and sugar.
  • Bring everything to a boil and let cook gently for about 20-25 minutes or until soft.
  • Blend, add the milk or double cream (dairy or vegan alternative).
  • Season to taste, sprinkle with some roasted pumpkin seeds, and serve.
how to make pumpkin pasta sauce

More pumpkin recipes?

Pumpkin and Sweet Potato Soup

Turkey Roast with Potatoes and Pumpkin

Pumpkin Potato Bake

No-Bake Pumpkin Cheesecake with Gingersnap Crust

Chocolate Chip Pumpkin Muffins

pumpkin ginger soup

Pumpkin Soup with Ginger

Yield: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Velvety Pumpkin Soup with Ginger, a comforting dish for the autumn and winter months. This curried soup can be made with butternut squash as well.

Ingredients

  • 1 small Hokkaido pumpkin or 1 small butternut squash (about 1-1.2 kg/ 2.2- 2.6 oz)
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1/2 teaspoon salt
  • 750 ml/ 1.6 pints/ 3 ¼ cups vegetable stock
  • 60 g ginger, finely chopped
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon sugar
  • 200 ml/ 6.7 fl.oz/scant 1 cup milk, double cream or almond/soy milk
  • 2 tablespoons roasted pumpkin seeds

Instructions

  1. Clean the pumpkin, remove the seeds and peel if necessary (Hokkaido doesn't need peeling). Cut into small cubes. Chop the ginger very finely and set aside.
  2. Heat the oil and cook the onion until translucent. Add the pumpkin, salt, stock, ginger, curry, cumin, and sugar.
  3. Bring everything to a boil and let cook gently for about 20-25 minutes or until the pumpkin pieces are soft.
  4. Blend the soup, add the milk or double cream (or vegan alternative).
  5. Season to taste, sprinkle with some roasted pumpkin seeds, and serve.
Nutrition Information:
Yield: 4 Serving Size: 1/4 of the soup
Amount Per Serving: Calories: 158Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 825mgCarbohydrates: 26gFiber: 4gSugar: 11gProtein: 5g

Nutrition information isn’t always accurate.

Joyce Bush

Saturday 26th of October 2019

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

Sunday 27th of October 2019

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! :) The unsweetened coconut flakes sound really interesting, I have never used them for making soup. I will keep that in mind.

Michael

Thursday 25th of April 2019

Love it

Adina

Thursday 19th of November 2015

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

Thursday 19th of November 2015

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.

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