Velvety and aromatic Pumpkin Soup with Ginger, a comforting dish for the autumn and winter months.

EASY GINGER PUMPKIN SOUP

Super easy to make pumpkin soup with ginger, a warm and nourishing curried pumpkin soup recipe for the fall season.

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 FOR PUMPKIN SOUP WITH GINGER

I first made this soup 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 to make this soup, but the amount of ginger can be changed 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, take less and make a milder soup, it is probably a good idea if children are eating the soup 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 soup.

Dairy or vegan alternative:

For a vegan version of this soup, you can replace the regular milk with whatever vegan milk you like: almond, soy, coconut etc.

Pumpkin or squash:

And when it comes to pumpkin I actually only use two kinds, either Hokkaido or butternut squash. When it comes to flavor I find them to be the best.

Plus, the Hokkaido doesn’t have to be peeled, which is a huge bonus. But, of course, you can use any sort you like.

HOW TO MAKE PUMPKIN GINGER SOUP?

• Clean the pumpkin, remove the seeds and peel if necessary.
• Cut in small cubes.
• Heat the oil and cook the onion until translucent.
• Add salt, stock, ginger, curry, cumin and sugar.
• Bring everything to a boil and let cook gently for about 20-25 minutes or until the pumpkin pieces are soft.
• Puree the soup, than add the milk or double cream (regular dairy or vegan alternative).
• Season to taste, sprinkle with some roasted pumpkin seeds and serve.

Easy Pumpkin Soup with Ginger

Yield: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Warm and nourishing pumpkin ginger soup, perfect for the fall season. This curried soup can be made with butternut squash as well.

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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. Cut in small cubes. Chop the ginger very finely and set aside.
2. Heat the oil and cook the onion until translucent. Add the 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.
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: 158 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 4mg Sodium: 825mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 4g Sugar: 11g Sugar Alcohols: 0g Protein: 5g

Nutrition information isn’t always accurate.