Introduction

This Pumpkin Ginger Soup is a warm and comforting dish perfect for chilly days. It combines the natural sweetness of pumpkin with the zesty kick of fresh ginger, creating a flavorful and nourishing meal.

A white bowl filled with smooth orange pumpkin soup, topped with a small pile of mixed pumpkin seeds and finely chopped green herbs scattered on the surface. The bowl sits on a folded beige napkin with visible texture, placed on a white marbled surface. Next to the bowl is a vintage silver spoon partially resting on the napkin. In the background, a wooden cutting board holds several slices of light golden toasted bread, slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil or any oil suitable for sautéing
1 small onion, diced
2 carrots, cut into ¼ inch rounds
1 celery rib, sliced into ¼ inch pieces
1 garlic clove, minced
1 teaspoon fresh ginger, minced
½ teaspoon coriander
½ teaspoon salt, plus extra at the end if needed
¼ teaspoon black pepper
3 to 3½ pounds pumpkin, seeded, peeled, and cut into 1-2 inch pieces
4 cups vegetable broth
Pumpkin seeds for garnish (optional)
Chopped parsley for garnish (optional)

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook gently for 4 to 5 minutes, stirring frequently until the vegetables begin to soften.
Step 2: Add the garlic, ginger, coriander, salt, and black pepper to the pot. Cook for 30 seconds to 1 minute, stirring often to release their aroma.
Step 3: Add the pumpkin pieces and vegetable broth to the pot. Increase the heat to high and bring the broth to a boil, which should take about 4 to 5 minutes.
Step 4: Reduce the heat to medium or medium-low, cover the pot, and let the soup simmer for 25 to 35 minutes. Cook until the pumpkin and carrots are very tender and easily break apart when pressed with a spoon or fork. Stir occasionally and adjust the heat to maintain a gentle simmer.
Step 5: Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and puree until smooth, then return it to the pot.
Step 6: Taste the soup and add more salt if needed. As a reference, about 1 teaspoon of salt worked well.
Step 7: Serve warm, garnished with chopped parsley and a sprinkle of pumpkin seeds if desired.

Tips & Variations

For a creamier texture, add a splash of coconut milk or cream before blending.
If you prefer a spicier soup, increase the ginger or add a pinch of cayenne pepper.
Use butternut squash instead of pumpkin for a slightly sweeter flavor.
Roasting the pumpkin before adding it to the soup can deepen the flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The soup may thicken after storing; add a little vegetable broth or water when reheating to reach desired consistency. This soup also freezes well for up to 3 months.

How to Serve

A white bowl with two handles holds thick, smooth orange pumpkin soup, topped with light brown pumpkin seeds and green parsley bits finely chopped, placed in the center of the soup's surface. The bowl sits on a beige woven placemat on a white marbled texture surface. To the right, there is a silver spoon with a slightly tarnished look, and in the background, blurred slices of toasted bread rest on a wooden cutting board. The light is soft, making the soup shine gently. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh?

Yes, you can substitute canned pumpkin puree, but skip the simmering step with the raw pumpkin. Add the puree after sautéing the aromatics and adjust the liquid accordingly.

Is this soup vegan and gluten-free?

Yes, this recipe uses vegetable broth and plant-based ingredients, making it suitable for both vegan and gluten-free diets. Just be sure to use gluten-free broth if necessary.