Home MealsAppetizers Easy Pumpkin Soup with Ginger

Easy Pumpkin Soup with Ginger

by Adina 22/09/2014 5 comments

pumpkin ginger soup

 

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.

 

pumpkinsoup 787x1024 Easy Pumpkin Soup with Ginger

 

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.

 

pumpkinsoup 1 Easy Pumpkin Soup with Ginger

 

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 pasta sauce Easy Pumpkin Soup with Ginger

 

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.

 

 

pumpkinsoup 1 200x200 Easy Pumpkin Soup with Ginger

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.

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.

 

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5 comments

Maryvonne 19/11/2015 - 15:55

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.

Reply
Adina 19/11/2015 - 16:21

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.?

Reply
Michael 25/04/2019 - 15:24

Love it

Reply
Joyce Bush 26/10/2019 - 19:19

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!!

Reply
Adina 27/10/2019 - 10:28

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.

Reply

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