Pumpkin Soup with Ginger (Creamy & Healthy)
Warm up this season with a bowl of creamy pumpkin soup enriched with the aromatic flavors of ginger – a nutritious twist on a classic favorite.
Are you seeking a comforting and nutritious soup to warm your chilly fall evenings? You can look no further than this delightful recipe for creamy pumpkin soup with a hint of ginger. This soup is delicious and incredibly healthy, packed with earthy pumpkin flavors and the subtle kick of fresh ginger.
Whether you’re hosting a dinner party or simply craving a bowl of warmth on a cozy night in, this easy-to-make recipe will satisfy all your cravings while providing abundant nourishment.
Why You’ll Love This Recipe
It’s fall season, and pumpkins are everywhere. Yes, it’s that time of year when everywhere you look, you see orange. If you are a pumpkin fan, you can enjoy pumpkin pies, pumpkin muffins, and, of course, pumpkin soups.
And, instead of the traditional great flavor of pumpkin soup, why not celebrate the season with a twist – adding fresh ginger to balance the pumpkin’s sweetness, creating a harmony of flavors? I’m in! This creamy pumpkin ginger soup became my favorite this year.
Health Benefits of Pumpkin
- Pumpkins contain essential vitamins and minerals, including vitamins A, C, E, and potassium. Vitamin A, in the form of beta carotene, is particularly abundant and supports good vision, skin health, and a strong immune system.
- Pumpkins are relatively low in calories, making them an excellent option for those looking to maintain or lose weight. Also, pumpkins have a high water content, contributing to hydration and overall health.
Health Benefits of Ginger
- Ginger is a fairly popular spice frequently used as a medicinal herb in many cultures. And it deserves to be on the throne because it has numerous health benefits. A significant one is its anti-inflammatory properties. Ginger has a really rich chemistry, comprising volatile terpenes that provide a distinct aroma and taste and non-volatile compounds, such as gingerol, that may alleviate some symptoms from an inflammatory process.
- Gingerol is especially good for gastrointestinal motility, helping the food leave the stomach faster and encouraging better digestion.
- Ginger is usually the herb to reach for to fight nausea, whether caused by medication or during pregnancy. I was fortunate not to suffer from morning sickness during my pregnancies, but I’ve heard from other ladies that ginger helped them greatly.
So, combining pumpkins and ginger with garlic and onion in a soup will surely provide a powerful health boost. This is especially important for our bodies in the fall when we all tend to suffer from seasonal illnesses (the families of children in daycare and schools will especially know what I’m talking about 🫤).
Ingredients You’ll Need for Creamy Pumpkin Soup with Ginger
- 2 tablespoons unsalted butter
- 1/4 medium onion, chopped
- 1 clove garlic, minced
- 1-inch piece of fresh ginger, chopped
- 1 small fresh pumpkin (about 1.5 pounds), peeled, seeded, and cut into chunks
- 3-4 cups cold water
- Salt and black pepper, to taste
- 1/2 cup milk
- Chopped fresh parsley or cilantro for garnish (optional)
Substitutions/Variations
- If you don’t like using butter, you can use 2 tablespoons of olive oil.
- I prefer water in my soup recipes over grocery store-bought chicken or vegetable stock to limit sodium content, additives, and preservatives. But if you are okay with store-bought broth, add vegetable or chicken broth.
- Instead of milk, you can use the same amount of heavy cream for a creamier soup texture.
- If you follow a dairy-free diet, feel free to use coconut milk or coconut cream to achieve your desired level of creaminess. Coconut milk will change the flavor slightly, but it’s a great vegan pumpkin soup option.
How to Make Creamy Ginger Pumpkin Soup (Step-by-step Guide)
- Heat the butter or olive oil over medium heat in a large pot or Dutch oven. Add the chopped onion and cook until it becomes translucent about 5 minutes. I used the Cuisinart Duch oven in this recipe.
- Add the minced garlic and ginger to the pot and sauté for another minute, stirring frequently until fragrant.
- Add the pumpkin chunks to the pot, stir everything together, and cook for a few minutes to let the flavors meld.
- Pour the water (vegetable or chicken broth), ensuring the pumpkin is mostly covered. Bring the mixture to a boil, reduce the heat to low, cover the pot, and simmer for about 20-25 minutes or until the pumpkin is tender and easily pierced with a fork.
- Using an immersion blender, puree the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a food processor or a regular blender, process until smooth, then return it to the pot. You can add more water to achieve the thickness that you like.
- Stir in the milk (or heavy cream or coconut milk) to achieve your desired level of creaminess.
- Season the soup with salt and pepper to taste. Adjust the spices and seasoning as needed.
- Heat the soup over low heat until it’s hot but not boiling, then remove it from the heat.
- Serve the pumpkin ginger soup hot in small bowls, garnished with chopped fresh herbs such as parsley or cilantro if you’d like.
Helpful Tips and Tricks in this Pumpkin Ginger Soup Recipe
- Look for a small sugar pumpkin or pie pumpkin, which are sweeter and more flavorful than larger pumpkins typically used for carving.
- Use fresh ginger for the best flavor. Freshly grated ginger is preferred, but you can use minced ginger from a jar if needed.
- Use an immersion blender to puree it directly in the pot for a smoother soup. If you prefer a chunkier texture, use a potato masher or blend only half the soup.
- Feel free to experiment with the recipe. You can add spices like cayenne for heat, ground cinnamon and nutmeg for extra flavor, or honey for extra sweetness.
- Add toasted pumpkin seeds or a dollop of sour cream to the soup for extra texture and flavor.
- You can add a splash of lime juice or lemon juice for a fresh, citrusy flavor.
Quick Tip!
Sauté the onion, garlic, and fresh ginger in butter or olive oil until soft and fragrant. This forms the flavorful base for your soup.
Storage and Reheating
- Pumpkin ginger soup often tastes even better the next day as the flavors meld. You can store leftover soup for later use.
- Allow the soup to cool to room temperature before storing it. Leaving it out to cool for too long can promote bacterial growth, so don’t let it sit at room temperature for more than 2 hours.
- Store the soup in an airtight container.
- Place the soup in the refrigerator within two hours of cooking. Soups can be safely refrigerated for up to 2-3 days.
- Reheating soup on the stovetop is often the best method for retaining its flavor and texture. Pour the soup into a saucepan and heat it over medium-low heat. Stir occasionally to prevent sticking or burning.
- If you’re short on time, the microwave is a quick option. Use a microwave-safe bowl or container, cover it to prevent splattering, and reheat in short intervals, stirring between intervals. This helps distribute the heat evenly.
- Add extra broth, water, or milk to reach your desired consistency if the soup has thickened during storage.
Frequently Asked Questions
Yes, you can use canned pumpkins or pumpkin puree if you need more time or have no fresh pumpkins. It’s a convenient option and can still result in a delicious soup.
Absolutely! Pumpkin ginger soup freezes well. Use airtight, freezer-safe containers or bags, leaving space at the top for expansion. Thaw it in the refrigerator before reheating for the best results.
A slice of warm, crusty bread is a classic accompaniment to pumpkin soup. It’s perfect for dipping in the soup and adds a pleasant contrast in texture. One excellent option is whole wheat olive bread. Homemade croutons seasoned with herbs like rosemary or thyme can add a flavorful crunch to your soup. A dollop of sour cream or Greek yogurt on top of your soup can add a creamy, tangy element.
So there you have it, my friends. Pumpkin soup with ginger: the epitome of creamy deliciousness and healthiness all rolled into one bowl. With its velvety texture, subtle sweetness, and a kick of zesty ginger, this soup is truly the champion of fall comfort foods. Trust me, once you try it, it’ll become your regular go-to recipe!
More Recipes You’ll Love
- Easy Grandma’s Homemade Chicken Noodle Soup Recipe
- Easy Sweet Potato Soup with Zucchini, Carrots, and Garlic
- Oven Roasted Potatoes and Carrots with Onion and Zucchini
- Easy Homemade Olive Bread with Whole Wheat Flour
- The BEST Moist Pumpkin Muffins (Healthy and Easy)
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Pumpkin Soup with Ginger
Equipment
Ingredients
- 2 tbsp butter unsalted
- 1/4 onion medium, chopped
- 1 clove garlic minced
- 1 inch ginger chopped
- 1.5 lb pumpkin peeled, seeded, and cut into chunks
- 4 cups water cold
- salt and pepper to taste
- 1/2 cup milk
Instructions
- Heat the butter or olive oil over medium heat in a large pot or Dutch oven. Add the chopped onion and cook until it becomes translucent about 5 minutes.
- Add the minced garlic and ginger to the pot and sauté for another minute, stirring frequently until fragrant.
- Add the pumpkin chunks to the pot, stir everything together, and cook for a few minutes to let the flavors meld.
- Pour the water (vegetable or chicken broth), ensuring the pumpkin is mostly covered. Bring the mixture to a boil, reduce the heat to low, cover the pot, and simmer for about 20-25 minutes or until the pumpkin is tender and easily pierced with a fork.
- Using an immersion blender, puree the soup until smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup in batches to a food processor or a regular blender, process until smooth, then return it to the pot. You can add more water to achieve the thickness that you like.
- Stir in the milk (or heavy cream or coconut milk) to achieve your desired level of creaminess.
- Season the soup with salt and pepper to taste. Adjust the spices and seasoning as needed.
- Heat the soup over low heat until it's hot but not boiling, then remove it from the heat.
- Serve the pumpkin ginger soup hot in small bowls, garnished with chopped fresh herbs such as parsley or cilantro if you'd like.
Video
Notes
- Refer to the post above for video instructions and other useful information.
- Nutrition information is an estimate and will depend on your specific ingredients.
- If you don’t like using butter, you can use 2 tablespoons of olive oil.
- I prefer water in my soup recipes over grocery store-bought chicken or vegetable stock to limit sodium content, additives, and preservatives. But if you are okay with store-bought broth, add vegetable or chicken broth.
- Instead of milk, you can use the same amount of heavy cream for a creamier soup texture.
- If you follow a dairy-free diet, feel free to use coconut milk or coconut cream to achieve your desired level of creaminess. Coconut milk will change the flavor slightly, but it’s a great vegan pumpkin soup option.
- Look for a small sugar pumpkin or pie pumpkin, which are sweeter and more flavorful than larger pumpkins typically used for carving.
- Use fresh ginger for the best flavor. Freshly grated ginger is preferred, but you can use minced ginger from a jar if needed.
- Use an immersion blender to puree it directly in the pot for a smoother soup. If you prefer a chunkier texture, use a potato masher or blend only half the soup.
- Feel free to experiment with the recipe. You can add spices like cayenne for heat, ground cinnamon and nutmeg for extra flavor, or honey for extra sweetness.
- Add toasted pumpkin seeds or a dollop of sour cream to the soup for extra texture and flavor.
- You can add a splash of lime juice or lemon juice for a fresh, citrusy flavor.
