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.

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

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

5 from 2 votes

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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.