Pumpkin Ginger Soup Recipe
A comforting and wholesome Pumpkin Ginger Soup made with fresh pumpkin, aromatic ginger, and a medley of sautéed vegetables. This creamy soup is blended to a smooth consistency, perfect for warming up on chilly days. Garnished with pumpkin seeds and parsley for an added crunch and fresh flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Herbs
- 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
- 3–3½ pounds Pumpkin, seeded, peeled, and cut into 1–2 inch pieces
- Chopped Parsley for garnish (optional)
Spices and Seasonings
- ½ teaspoon Coriander
- ½ teaspoon Salt plus extra at the end if needed
- ¼ teaspoon Black Pepper
Liquids and Oils
- 1 tablespoon Olive Oil or any oil suitable for sautéing
- 4 cups Vegetable Broth
Optional Garnish
- Pumpkin Seeds for garnish (optional)
Instructions
- Prepare the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onions, sliced carrots, and celery, cooking gently for 4-5 minutes while stirring frequently to soften the vegetables without browning.
- Add Aromatics and Spices: Stir in the minced garlic, fresh ginger, coriander, salt, and black pepper. Cook for 30 seconds to 1 minute, stirring often to release their flavors without burning.
- Add Pumpkin and Broth: Add the peeled and chopped pumpkin pieces into the pot along with the vegetable broth. Increase the heat to high and bring the mixture to a boil, which should take approximately 4-5 minutes.
- Simmer the Soup: Once boiling, reduce the heat to medium or medium-low and cover the pot. Simmer for 25-35 minutes, stirring occasionally, until the pumpkin and carrots are very tender and easily break apart with a spoon or fork.
- Blend the Soup: Remove the pot from heat and use an immersion blender directly in the pot to puree the soup until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a blender and process until smooth, then return it to the pot.
- Season and Serve: Taste the soup and add additional salt if needed (about 1 teaspoon total salt was used in the original recipe). Ladle into bowls and garnish with chopped parsley and pumpkin seeds if desired. Serve warm.
Notes
- If using a regular blender for pureeing, blend in small batches to avoid spills and burns, and be cautious with hot liquids.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a creamier texture, a splash of coconut milk or cream can be added during blending.
- Adjust the ginger quantity based on your preference for spice and warmth.
- Pumpkin seeds add a nice texture contrast but can be omitted for a smoother soup.
Keywords: pumpkin ginger soup, vegetarian soup, autumn soup recipe, creamy pumpkin soup, healthy pumpkin soup, vegetable soup
Find it online: https://tastemadebyclara.com/pumpkin-ginger-soup-recipe/
