Soup is one of my favorite dishes throughout the fall and winter months. Not only is it extremely versatile and delicious, but it’s also warm and satisfying when the weather starts to get chilly.
When the fall months arrive and pumpkins are in season, one of my favorite soups to make is ginger pumpkin soup – a hearty blend of sweet and filling pumpkin with the spicy warmness of ginger. It’s aromatic, delicious and very appropriate for the season. This ginger pumpkin soup recipe takes advantage of a variety of unique flavors to really punctuate what makes pumpkin so special and why we’re always so excited when pumpkin season comes around.
How to Make Pumpkin Ginger Soup
As opposed to using canned pumpkin recipes, I opted to use fresh pumpkin for this recipe – this heightens the flavor and texture of the soup while also eliminating some of the additional liquid that you get from canned pumpkin. Plus, preparing a pumpkin can be a lot of fun! The seeds can be saved for later so you can make roasted pumpkin seeds, a wonderful snack that the whole family is sure to love.
The resulting soup is a delicious blend of vegetables that can be served for Thanksgiving or Christmas or any time you’d like – it’s truly that satisfying. So, grab your favorite pumpkin and the rest of your veggies and let’s get started on this flavorful, creamy pumpkin soup.
- 1 pound pumpkin (weight without skin and seeds)
- 1 onion, chopped
- 1 clove of garlic, minced
- 2 tbsp ginger, minced
- 1 carrot, chopped
- 1 tbsp olive oil
- 2 cups vegetable broth
- 1 tsp turmeric
- salt & pepper to taste
- Begin by preparing your pumpkin. First, slice the pumpkin in half. Take a spoon and remove all the seeds and fibrous strings inside the pumpkin. Afterwards, you’ll need to peel the pumpkin. This can be done by poking the pumpkin all over with a fork and then microwaving it in a microwave-safe dish for three minutes. This will loosen the skin. Then, take a paring knife or peeler to remove the skin itself. Chop the pumpkin into squares.
- With your pumpkin skinned, de-seeded and chopped, prepare the rest of your ingredients.
- Add the olive oil to a large soup pot and heat it over medium. Add the onion, ginger and garlic and sauté the mixture for 5 minutes, stirring occasionally and taking care to not let the ingredients burn.
- Add your pumpkin and carrot chunks and sauté for another 5 minutes, stirring occasionally.
- Add your vegetable broth and replace the lid. Allow the soup to simmer for about 20 minutes until aromatic.
- Transport the contents of the soup pot to a blender and blend it over high, until the mixture is thick and well-blended. You can also use an immersion blender for this. Return it to your soup pot and add the turmeric, salt and pepper. For a thinner soup, add 1-2 more cups of water.
- Serve your soup warm with bread or croutons. Enjoy!