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.
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 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.
My first recipe - pumpkin ginger soup - is simple and seasonal. Now that fall is officially here, I’ll make the best of it – as always!
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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.
- 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.
- Don’t use powdered ginger; it would just not do; it can’t replace fresh ginger in this recipe.
- Heavy cream makes the dish particularly rich. However, you don’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. I’ve used them many times, and the soup was always great.
- I use vegetable broth most of the time, but chicken stock is excellent as well.
- Roasted pumpkin seeds or pepitas, and some chopped parsley or cilantro if you like.
How to make ginger pumpkin soup?
- 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).
- 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).
- 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).
- 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.
- 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 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.
- 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: 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 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 Feta is a great way of using the leftovers.
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.
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.
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.
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.
More pumpkin recipes?
Spicy Pumpkin Ginger Soup
- 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
- ½ teaspoon fine sea salt or Kosher
- ¼ teaspoon ground black pepper
- 3¼ cups vegetable stock 750 ml/ 1½ pints
- 2 oz ginger 60 g, finely chopped
- ½ teaspoon curry powder
- ½ 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
- 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.
- They should weigh about 1-1.2 kg/ 2.2- 2.6 oz.
- Hokkaido pumpkin doesn't need to be peeled but peel a butternut squash or any other pumpkin.
- You can use single cream or full-fat milk for a lower-fat version.
- To make the soup vegan replace the dairy with vegan alternatives, for instance, soy or oat cream, coconut, almond, soy or oat milk.
- 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.