This delicious Pumpkin Ginger Soup is cosy, hearty, comforting, aromatic and wholesome. This is an easy pumpkin soup made with fresh pumpkin. Creamy and full of flavour, this is the BEST pumpkin soup recipe.
Pumpkin Ginger Soup
In this recipe Pumpkin is roasted in the oven and then combined with Spices before a swirl of Cream is added in for some luxurious texture.
We use both Ground and Fresh Ginger in this recipe for a real Ginger hit and some extra warmth.
This soup is very forgiving and versatile. You can adjust it to your taste and add add your favourite Spices.
Ingredients in Pumpkin Soup
Pumpkin - You can use any Pumpkin that is sweet or Squash.
Onions, Ginger, Garlic - Add lots of flavour. I add Ginger to most foods in the colder months for its warmth.
Spices - Ground and Whole Spices such as Coriander, Ginger, Cumin, Cardamom and Cinnamon add aroma and warmth.
Stock - Adds lots of flavour with zero effort from you!
Cream - This is optional. It isn't needed but it adds another layer of flavour.
How to make it
Heat oven to 200 C/Gas Mark 6. Place Pumpkin slices on a lined tray and drizzle over Oil.
Add Coriander, Ginger, Cinnamon, Cloves, Nutmeg, Cardamom, Smoked Paprika and Cayenne and mix together using your hands.
Roast in the Oven for 35 -45 minutes. Once slightly cool, remove the Skin and chop.
In a large pot over medium heat, heat the Oil.
Add Cumin Seeds and Onion and cook till softened - 6 minutes.
Add the Garlic and Ginger and cook for a minute.
Then add Pumpkin and Stock.
Cool slightly, then blend using a stick/immersion blender.
Add the cream and simmer for 1 to 2 minutes more. Season and serve.
Variations you can try
Herbs and Spices
Try adding other Spices that you like or a good Curry Powder - I like Madras.
Try adding Herbs. Sage and Thyme work well with Pumpkin but I would cut back on the Spices if using Herbs.
Vegetables
Try adding Leeks, Sweet potato, Potato or Carrots.
Try using Potato and Coconut Milk combined for a Hokkaido Pumpkin Soup.
Dairy
Use an alternative to Cream such as Coconut Milk, Milk, Sour Cream or Coconut Cream.
How to serve Pumpkin Ginger Soup
This Pumpkin Soup is delicious served with Croutons, Garlic Bread, Soft Pretzels or a Crusty Bread such as this one.
Or you can simply eat it with a spoon with a sprinkling of toasted Seeds.
Storage
Pumpkin Soup keeps well in the fridge for 4 days and can be frozen up to 3 months.
Just allow to come to room temperature and then thaw in the microwave or on the hob.
You may need to add a little water or stock when reheating.
More Soup Recipes:
Vegan/Vegetarian Healthy Manchow Soup – Indo Chinese
Creamy Chicken, Orzo and Mushroom Soup
Greek Chicken, Rice and Vegetable Soup
**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
Pumpkin Ginger Soup
Ingredients
Roast Pumpkin
- 1 Kg Pumpkin Seeds removed, cut into large wedges
- 2 tablespoon Oil Olive or Veg
- ¾ teaspoon Ground Coriander
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Cloves
- ⅛ teaspoon Ground Cardamom
- ⅛ teaspoon Ground Nutmeg
- ¾ teaspoon Smoked Paprika
- ½ teaspoon Cayenne Powder
Soup
- 2 tablespoon Oil
- 1 Onion Diced
- 1 ½ teaspoon Cumin Seeds
- 3 cloves Garlic crushed
- 1 inch Ginger crushed
- 800 ml Vegetable Stock
- 100 ml Double Cream Optional
Instructions
- Heat oven to 200 C/Gas Mark 6. Place Pumpkin slices on a lined tray and drizzle over Oil. Add Coriander, Ginger, Cinnamon, Cloves, Cardamom, Nutmeg, Smoked Paprika and Cayenne and mix together using your hands. Roast in the Oven for 35 -45 minutes. Once slightly cool, remove the Skin and chop.
- In a large pot over medium heat, heat the oil. Once hot, add Cumin Seeds and Onion and cook till softened - 6 minutes.
- Add the Garlic and Ginger and cook for a minute.
- Then add Pumpkin and Stock.
- Cool slightly, then blend using a stick/immersion blender.
- Add the cream and simmer for 1 to 2 minutes more. Season and serve.
Leave a Reply