Description
This Pumpkin Ginger Soup is pure autumn comfort in a bowl. Creamy pumpkin blends beautifully with the warming spice of fresh ginger, creating a perfectly balanced, aromatic, and nourishing soup. It’s easy to make, budget-friendly, and ideal for cozy nights or meal prep days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 carrots, diced
- 3 cups fresh pumpkin, peeled and cubed
- 1 teaspoon ground coriander
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 4 cups vegetable broth (or low-sodium chicken broth)
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup coconut milk (optional for creaminess)
- Fresh parsley or cilantro for garnish
- Toasted pumpkin seeds (pepitas) for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent.
- Add garlic and fresh ginger, stirring until fragrant.
- Stir in diced carrots, pumpkin cubes, coriander, cinnamon, salt, and pepper. Mix well.
- Pour in broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, until pumpkin and carrots are tender.
- Allow soup to cool slightly before blending. Blend until smooth using an immersion or countertop blender.
- Return blended soup to the pot, stir in coconut milk, and adjust seasoning to taste.
- Ladle into bowls and garnish with toasted pumpkin seeds and herbs before serving.
Notes
Cool soup slightly before blending to avoid splashes. For a vegan version, use vegetable broth and coconut milk. Add chili flakes or curry powder for extra spice. Store leftovers in the fridge for up to 4 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg