Creamy Pumpkin Ginger Soup – Easy One-Pot Recipe with Vegan Option
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.
Servings: 4 servings
Calories: 158kcal
Ingredients
- 1 small Hokkaido pumpkin or 1 small butternut squash, Notes 1, 2
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 garlic cloves
- 2 oz ginger finely chopped
- ½ teaspoon fine sea salt or Kosher
- ¼ teaspoon ground black pepper
- ½ teaspoon curry powder
- ½ teaspoon ground cumin
- 1 tablespoon sugar
- 3¼ cups vegetable stock
- 1 cup heavy cream 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.1 small Hokkaido pumpkin + 1 onion + 2 garlic cloves + 2 oz ginger
- 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. ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper + ½ teaspoon curry powder + ½ teaspoon ground cumin + 1 tablespoon sugar
- Simmer: Pour in the stock. Bring everything to a boil and let it cook gently for about 20-25 minutes or until the pumpkin pieces are soft.3¼ cups vegetable stock
- Blend the soup with an immersion blender (Note 5).
- Add heavy cream (milk or vegan alternative) and stir to combine.1 cup heavy cream
- 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.2 tablespoons roasted pumpkin seeds or pepitas
- Season to taste, sprinkle with roasted pepitas or pumpkin seeds and some chopped parsley or cilantro, and serve.
Notes
- Pumpkin: You will need about 2.2- 2.6 oz/ 1-1.2 kg.
- Hokkaido pumpkins don't need to be peeled, but butternut squash or any other type of pumpkin should be peeled.
- Cream: 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, or soy or oat milk.
- If using a blender, let the soup cool slightly before blending it. Otherwise, it might cause an explosion. Fill the blender only halfway, then place a folded kitchen towel on top of the blender and hold it in place with your 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