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overhead view of a bowl of ginger and pumpkin soup, a cream cloth and a bowl of pepitas.
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5 from 1 vote

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Servings: 4
Calories: 158kcal
Author: Adina

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
  • ½ teaspoon fine sea salt or Kosher
  • ¼ teaspoon ground black pepper
  • 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

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. 
  3. You can use single cream or full-fat milk for a lower-fat version. 
  4. To make the soup vegan replace the dairy with vegan alternatives, for instance, soy or oat cream, coconut, almond, soy or oat milk. 
  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