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    Home » Healthy Recipes

    3rd November 2021 Healthy Recipes

    Home » Healthy Recipes

    Pumpkin Ginger Soup

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    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 Soup in a bowl with cream drizzled over and pretzels to side

    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.

     

    Onions, Cumin Seeds, Garlic and Ginger in pot

     

    Then add Pumpkin and Stock.

     

    Pumpkin and Stock added to pot

     

    Cool slightly, then blend using a stick/immersion blender.

     

    Blended Pumpkin Ginger Soup in a pot

     

    Add the cream and simmer for 1 to 2 minutes more. Season and serve.

     

    Smooth blended Pumpkin Soup in pot

    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

    Herby Roasted French Onion 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 Soup in a bowl with cream drizzled over and pretzels to side
    5 from 2 votes
    Print

    Pumpkin Ginger Soup

    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.

    Course Appetizer, Lunch
    Cuisine American, british
    Keyword Butternut Squash Soup, Pumpkin Soup
    Prep Time 10 minutes
    Cook Time 55 minutes
    Total Time 1 hour 5 minutes
    Servings 4
    Calories 308 kcal
    Author Safira

    Ingredients

    Roast Pumpkin

    • 1 Kg Pumpkin Seeds removed, cut into large wedges
    • 2 tbsp Oil Olive or Veg
    • ¾ tsp Ground Coriander
    • ½ tsp Ground Ginger
    • ¼ tsp Ground Cinnamon
    • ¼ tsp Ground Cloves
    • ⅛ tsp Ground Cardamom
    • ⅛ tsp Ground Nutmeg
    • ¾ tsp Smoked Paprika
    • ½ tsp Cayenne Powder

    Soup

    • 2 tbsp Oil
    • 1 Onion Diced
    • 1 ½ tsp Cumin Seeds
    • 3 cloves Garlic crushed
    • 1 inch Ginger crushed
    • 800 ml Vegetable Stock
    • 100 ml Double Cream Optional

    Instructions

    1. 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.

    2. In a large pot over medium heat, heat the oil. Once hot, add Cumin Seeds and Onion and cook till softened - 6 minutes.

    3. Add the Garlic and Ginger and cook for a minute.

    4. Then add Pumpkin and Stock.

    5. Cool slightly, then blend using a stick/immersion blender.

    6. Add the cream and simmer for 1 to 2 minutes more. Season and serve.

    Recipe Notes

    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.

    Nutrition Facts
    Pumpkin Ginger Soup
    Amount Per Serving
    Calories 308 Calories from Fat 216
    % Daily Value*
    Fat 24g37%
    Saturated Fat 7g44%
    Trans Fat 1g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 12g
    Cholesterol 34mg11%
    Sodium 816mg35%
    Potassium 958mg27%
    Carbohydrates 24g8%
    Fiber 2g8%
    Sugar 10g11%
    Protein 4g8%
    Vitamin A 22272IU445%
    Vitamin C 26mg32%
    Calcium 93mg9%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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    9 shares