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    Where Is My Spoon > Recipes > Soups and Stews

    Spicy Pumpkin Ginger Soup

    Last modified: Oct 4, 2023 ยท Published by Adina, Sep 22, 2014 ยท 5 Comments

    Jump to Recipe
    pinterest image of pumpkin soup with pepitas and ginger on a black background.

    This pumpkin ginger soup is comforting, creamy, and spicy, perfect for this time of the year. You can make it with pumpkin or butternut squash and have it ready in less than one hour.

    overhead view of a bowl of ginger and pumpkin soup, a cream cloth and a bowl of pepitas.

    A super easy-to-make pumpkin ginger soup recipe, a warm and nourishing curried soup for the fall season. 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 Iโ€™ve ever posted on the blog. Iโ€™ve kept the recipe (itโ€™s so good I never needed to change anything), but I renewed the images and most of the blog post text.

    My first recipe - pumpkin ginger soup - is simple and seasonal. Now that fall is officially here, Iโ€™ll make the best of it โ€“ as always!

    Jump to recipe
    • Recipe ingredients
    • How to make ginger pumpkin soup?
    • Expert Tips
    • Recipe FAQs
    • How to serve?
    • Spicy Pumpkin Ginger Soup

    Recipe ingredients

    listed ingredients for making pumpkin soup with ginger, spices and cream.

    Pumpkin or squash:

    • When it comes to fresh pumpkins, I only use Hokkaido (also known as red Kuri squash) or butternut squash; they 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; 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. Keep it for decoration purposes.

    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 taste the ginger.
    • However, if you feel that it is too much, use less and make a milder soup.
    • Donโ€™t use powdered ginger; it would just not do; it canโ€™t replace fresh ginger in this recipe.

    Dairy:

    • Heavy cream makes the dish particularly rich. However, you donโ€™t need it to thicken the soup; the pumpkin will manage that by itself.
    • The ginger and pumpkin soup will still taste delicious if you only use single cream or full-fat milk. Iโ€™ve used them many times, and the soup was always great.

    Stock:

    • I use vegetable broth most of the time, but chicken stock is excellent as well.

    Garnish:

    • Roasted pumpkin seeds or pepitas, and some chopped parsley or cilantro if you like.

    How to make ginger pumpkin soup?

    • Prepare:
      • Halve the pumpkin or squash and remove the seeds with a large spoon (1).
      • Cut the halves into thick slices.
      • Peel the slices if necessary. Hokkaido (red Kuri squash) doesn't need peeling, but all the other sorts need to be peeled.
      • Cut the slices into cubes (2).
    collage of two pictures of removing seeds form pumpkin and chopping it.
    • Chop the onion, garlic, and ginger.
    • Saute: Heat oil in a large pot and saute the onion on medium heat until translucent (3).
    • Add the remaining prepared ingredients and the spices (curry, cumin, sugar, salt). Stir for about 2 minutes (4).
    collage of two pictures of sauteing onions and then pumpkin pieces in a pot.
    • Simmer: Add the vegetable stock (5), bring to a boil, and cook gently on medium-low heat for about 20-25 minutes or until soft (6).
    collage of two pictures of cooking pumpkin cubes in a soup pot.
    • Blend the pumpkin ginger soup (7) and add the cream or milk (dairy or vegan alternative).
    • 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) (8).
    • Adjust the taste with salt and a little black pepper, sprinkle with some roasted pepitas or seeds and serve.
    collage of two pictures of blended pumpkin soup and roasting pepitas in a pan.

    Expert 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 intensive flavor and doesnโ€™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.
    • Make a dairy-free or vegan soup: 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.
    • Blend: Itโ€™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 the 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.
    close up of a brown bowl full of soup with butternut squash, ginger and pumpkin seeds.

    Recipe FAQs

    Can I use canned pumpkin puree for the soup?

    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.

    Can I make this pumpkin soup in advance?

    Absolutely! 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.

    How to store leftover pumpkin soup?

    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.
    If the soup seems too thick after refrigerating or defrosting, add a splash of broth or water to loosen it slightly.
    Reheat it in the microwave or on the stovetop.

    close up half a bowl of soup with pumpkin and ginger.

    How to serve?

    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?

    • golden cast iron cornbread and two cut slices.
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    • garlic bread baguette three slices.
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    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    overhead view of a bowl of ginger and pumpkin soup, a cream cloth and a bowl of pepitas.

    Spicy Pumpkin Ginger Soup

    This pumpkin ginger soup is a comforting, creamy, and spicy soup perfect for this time of the year. You can make it with pumpkin or butternut squash.
    5 from 4 votes
    Print Pin Share GrowSaved! Rate
    Course: Soup
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4
    Calories: 158kcal
    Author: Adina
    Prevent your screen from going dark

    Ingredients 

    • 1 small Hokkaido pumpkin or 1 small butternut squash or 1 small butternut squash, Notes 1, 2
    • 1 tablespoon olive oil
    • 1 onion finely chopped
    • 2 garlic cloves
    • ยฝ teaspoon fine sea salt or Kosher
    • ยผ teaspoon ground black pepper
    • 3ยผ cups vegetable stock 750 ml/ 1ยฝ pints
    • 2 oz ginger 60 g, finely chopped
    • ยฝ teaspoon curry powder
    • ยฝ teaspoon ground cumin
    • 1 tablespoon sugar
    • 1 cup heavy cream 230 ml, 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.
    • 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.
    • Simmer: Pour in the stock. Bring everything to a boil and let cook gently for about 20-25 minutes or until the pumpkin pieces are soft.
    • Blend the soup with an immersion blender (Note 5).
    • Add heavy cream (milk or vegan alternative) and stir to combine.
    • 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.
    • Season to taste, sprinkle with roasted pepitas or pumpkin seeds and some chopped parsley or cilantro, and serve.

    Notes

    1. They should weigh about 1-1.2 kg/ 2.2- 2.6 oz.
    2. Hokkaido pumpkin doesn't need to be peeled but peel a butternut squash or any other pumpkin.ย 
    3. You can use single cream or full-fat milk for a lower-fat version.ย 
    4. To make the soup vegan replace the dairy with vegan alternatives, for instance, soy or oat cream, coconut, almond, soy or oat milk.ย 
    5. 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 the hand. Start blending gradually, increasing the speed as you go.

    Nutrition

    Serving: 1/4 of the soup | Calories: 158kcal | Carbohydrates: 26g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 825mg | Fiber: 4g | Sugar: 11g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Comments

    1. Joyce Bush says

      October 26, 2019 at 7:19 pm

      5 stars
      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 says

        October 27, 2019 at 10:28 am

        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! ๐Ÿ™‚ The unsweetened coconut flakes sound really interesting, I have never used them for making soup. I will keep that in mind.

        Reply
    2. Michael says

      April 25, 2019 at 3:24 pm

      5 stars
      Love it

      Reply
    3. Adina says

      November 19, 2015 at 4:21 pm

      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
    4. Maryvonne says

      November 19, 2015 at 3:55 pm

      5 stars
      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
    5 from 4 votes (1 rating without comment)

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