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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.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 158kcal
Author Adina


  • 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
  • 1/2 teaspoon curry powder
  • 1/2 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.


  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.


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