This delicious Creamy Pumpkin Soup with Ginger is deliciously nourishing, comforting, aromatic and satisfying. The warmth of fresh, punchy ginger and whole spices adds a lovely kick and balances the sweetness of the fresh pumpkin. Serve it with some fresh cream, chilli oil and honey, this is the BEST pumpkin soup ever!
Making this with your favourite vegetable stock base gives you a lovely depth of flavour, balancing out the sweetness with a little savoury. And if you’d like a vegan version, use agave instead of honey, use oil instead of butter and try oat cream rather than regular cream to add richness and creaminess to the soup!
With a little chill still in the air, why not whip up some warming soup. This bright creamy pumpkin soup is sooo comforting, because the ginger and whole spices gives you a spicy warmth and makes you feel so good inside. Ginger is one of the healthiest and delicious spices, and has a very long history of use. It is used in various forms of traditional and alternative medicine. It’s been used to aid digestion, reduce nausea, and help fight the flu and common cold, to name a few of its purposes.
Creamy with a hint of spice this Pumpkin Soup makes the weekly rounds in our house and is always served with a swirl of cream, chilli oil and honey and topped with crispy chickpeas. This recipe is one of the easiest soup recipes, just throw everything into the pot, boil, blend and serve. This warming pumpkin soup recipe is bursting with aromatic flavours, quick to prepare, healthy and perfect comfort food!!
Creamy Pumpkin soup with ginger
Any Soup with ginger is truly winter soul food at its highest level! And Pumpkin and ginger fit like a glove! They complement each other wonderfully and the ginger gives the soup a certain spicy kick. In this recipe all the ingredients are sautéed together in a pan with the whole spices before a swirl of fresh cream is added in for some luxurious texture.
This soup is very forgiving and versatile. You can adjust it to your taste and add your favourite spices. And to top it all because of gingers antibacterial and anti-inflammatory properties this is the perfect soup to help alleviate cold symptoms in a natural way.
What goes in Pumpkin Soup
To make this quick and easy creamy pumpkin soup, you will need:
- Pumpkin – peeled and chopped into large chunks.
- Onion and garlic – the ingredients that adds extra savouriness into the soup flavour!!
- Ginger – adds a lovely warmth and freshness and plays well with the pumpkins’ sweetness.
- Bay Leaf, Coriander seeds, fennel seeds and chilli flakes – give it depth of flavour and makes the soup aromatic.
- Coriander stalks – are full of flavour and juiciness. Adds aroma and extra flavour to the soup.
- Stock/broth and water – for a tastier pumpkin soup, don’t skip the broth! and it also gets the blender moving and ties it all together.
- Agave Syrup and lemon juice – helps in balancing all the flavours.
- Fresh cream or oat cream for vegan – stirred through at the end. Here’s my view on cream. Does it make it better? Yes, insofar as adding richness to the soup. Is it necessary? Absolutely not. You do NOT need cream to make the soup thicker. All the thickness comes from the pumpkin itself. I usually make Pumpkin Soup with milk instead.
Just a touch of butter add richness and smoothness to the soup.
Creamy Pumpkin Soup with Ginger Recipe
This step-by-step guide will help you along the way!
The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.
- Peel pumpkin, cut in half, and scoop out the seeds using a spoon. Chop into cubes.
- Heat a large heavy based pot with olive oil & butter. Add onion, garlic, ginger, coriander seeds and fennel seeds and sauté for 2-3 minutes until the onions begin to colour.
- Toss in the pumpkin and chilli flakes, stirring to coat in the onion and ginger and sauté for another 5 minutes.
- Pour in the vegetable broth and add the chopped coriander stalks, pop on the lid, and let it simmer for 20 minutes.
- Blend the soup until smooth using a blender or immersion blender. Season with salt and pepper. Optional: Add 1-2 cups more water for a thinner soup. Feel free to add dairy-free cream, cashew cream, coconut cream, or plant-based milk of choice for a milder & creamier soup.
Helpful Tips and Tricks to Make Creamy Pumpkin and Ginger Soup
- Ginger is the star ingredient, use fresh ginger if possible. You can increase or reduce the quantity of the ginger as per your taste.
- Don’t skip on the shallots and garlic, as it helped to make the pumpkin more savoury as it is quite sweet otherwise.
- Use a hand blender to blend this soup. If you are going to put it in a jug blender, make sure it has cooled first, as it could lead to it popping the lid open if hot.
- Don’t waste the pumpkin seeds, as they can be roasted for a delicious snack.
- You could use substitute the fresh pumpkin for pumpkin puree, but it won’t taste as nice.
- You can keep this soup refrigerated in a sealed container for at least 3 days.
- To reheat the soup heat it in a pot over medium heat. The soup may thicken up slightly in the fridge, but it usually liquefies again when warmed up. If it’s still too thick, add some extra water if you need to.
- You can also make a big batch and freeze the soup for a good 3 months and defrost straight into a pot over medium heat. You don’t need to let it thaw beforehand.
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