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.
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.
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.
Try adding Leeks, Sweet potato, Potato or Carrots.
Try using Potato and Coconut Milk combined for a Hokkaido Pumpkin Soup.
Use an alternative to Cream such as Coconut Milk, Milk, Sour Cream or Coconut Cream.
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.
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.