Pumpkin Soup with Ginger
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.
Servings: 4 people
Calories: 95kcal
Equipment
Ingredients
- 2 tablespoon butter unsalted
- ¼ 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
- ½ cup milk
Instructions
Sauté the Aromatics:
- Heat the butter or olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it becomes translucent. (I used a Cuisinart Dutch oven for this recipe.)
Add Garlic and Ginger:
- Stir in the minced garlic and ginger, and sauté for another minute, stirring frequently until fragrant.
Cook the Pumpkin:
- Add the pumpkin chunks and stir to combine, letting them cook for a few minutes to enhance the flavors.
Simmer the Soup:
- Pour in the water (or vegetable/chicken broth), ensuring the pumpkin is mostly covered. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the pumpkin is tender and easily pierced with a fork.
Blend Until Smooth:
- Use an immersion blender to puree the soup until smooth and creamy. If using a regular blender or food processor, allow the soup to cool slightly, then blend in batches before returning it to the pot. Adjust the consistency by adding more water if needed.
Add Creaminess:
- Stir in the milk (or heavy cream/coconut milk) to reach your desired level of creaminess.
Season and Heat:
- Season the soup with salt and pepper to taste, adjusting as needed. Heat gently over low heat until warmed through, but avoid boiling.
Serve and Garnish:
- Ladle the soup into bowls and garnish with chopped fresh herbs like parsley or cilantro, if desired. Serve hot and enjoy!
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.
Nutrition
Serving: 1bowl | Calories: 95kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 80mg | Potassium: 648mg | Fiber: 1g | Sugar: 10g | Vitamin A: 14530IU | Vitamin C: 16mg | Calcium: 99mg | Iron: 2mg
