Pumpkin ginger soup is a warm, comforting dish that’s easy to make with wholesome ingredients. Fresh pumpkin, aromatic ginger, and a medley of vegetables like onions, carrots, and celery come together in this flavorful recipe. Serve with crusty bread for a light yet satisfying dinner that’s perfect for cozy evenings.
What's great about this recipe
- Easy to Make: This recipe comes together with simple, straightforward steps.
- Budget-Friendly: Made with fresh pumpkin and everyday vegetables, it’s as affordable as it is delicious.
- Wholesome Ingredients: Packed with fresh vegetables and aromatic ginger, this soup is nourishing and satisfying.
- Versatile Recipe: Perfect as a starter, light dinner, or hearty lunch paired with crusty bread.
- Make-Ahead Friendly: This soup stores and reheats beautifully, making it great for meal prep or leftovers.
Ingredients
- Oil – Olive oil or use any oil that is suitable for sautéing.
- Produce – The flavor base for this soup is made with onions, carrots, celery and garlic. Pumpkin is the star of the show. In our local supermarket they sell pumpkin in pieces (like quarters and halves). But if you have to buy more than you need, use the leftovers to make this pumpkin apple soup or this hearty Cuban-style lentil soup.
- Spices – Salt, black pepper, and coriander season the soup simply and fresh ginger adds warmth and a spicy kick.
- Broth – We use vegetable broth to keep the soup vegetarian, but chicken broth will work just as well.
- Garnish – Add a few shelled pumpkin seeds (pepitas) and chopped parsley for garnish, if desired.
- See the recipe card for quantities and preparation.
How to make pumpkin ginger soup
- Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery, cook gently for 4-5 minutes, stir frequently.
- Next, Add the garlic, ginger, coriander, salt, and pepper to the pot. Cook for 30 seconds to 1 minute. Stir often.
- Add the pumpkin and vegetable broth. Raise the heat to high, bring the broth to a boil. Then, lower heat to medium to medium-low and cover.
- Cook the soup for 25-35 minutes or until the pumpkin and carrots are very tender.
- They should break apart easily when gently pressed with a wooden spoon or fork. Stir occasionally and keep the soup at a simmer. Raise or lower the heat as needed.
- Remove the pot from the heat. Process the soup with an immersion blender in the pot. If you don’t have an immersion blender, use a blender (see Blending tip below).
Blending tip
To safely blend hot soup:
- Do not fill the blender more than halfway with hot liquid.
- Remove the center piece (feeder cap) from the blender lid to allow steam to escape.
- Secure the lid firmly and cover the opening with a clean, folded kitchen towel.
- Hold the towel in place and start blending at the lowest speed, gradually increasing if needed.
- Blend in small batches to reduce the risk of hot liquid splattering.
Taste and add salt if needed. As a reference we added 1 teaspoon to ours. Serve the soup and garnish with chopped parsley and a few pumpkin seeds, if desired.
Storing and reheating instructions
- Storing (Refrigerator): Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for 3–4 days.
- Storing (Freezer): Once cooled, transfer the soup to an airtight container, leaving 1–2 inches of space for expansion during freezing. Label and date the container for easy identification and to keep track of storage times. Freeze for up to 2–3 months.
- Reheating: Gently warm the soup in a covered saucepan over medium-low heat, stirring occasionally, until it reaches a gentle simmer, or reheat in the microwave. If frozen, thaw the soup in the refrigerator overnight before reheating. The soup may thicken after storing. Add a tablespoon or two of broth or water to loosen it to your desired consistency.
- Food Safety: According to the USDA, leftovers should be reheated to an internal temperature of at least 165°F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- Use low-sodium broth: If you are sensitive to salt, opt for low-sodium vegetable broth and adjust seasoning to taste at the end if needed.
- Add more vegetables: Incorporate sweet potatoes, parsnips, or leeks, keeping the proportions (weight) the same or adjusting the liquid as needed.
- Adjust the spice level: Increase the ginger for a stronger kick, or add a pinch of cayenne for subtle heat.
- Finish with a topping: Garnish with a drizzle of cream, a sprinkle of pumpkin seeds, or a swirl of olive oil for added texture and flavor.
If you like this recipe, you’ll love these other comforting pureed soups. Try a creamy zucchini soup, a luxurious cream of asparagus, or an easy tomato soup. They’re budget-friendly, simple to make, and packed with flavor—perfect for any season.
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📖 Recipe
Pumpkin Ginger Soup
Pumpkin ginger soup is a warm, comforting dish that’s easy to make with wholesome ingredients. Fresh pumpkin, aromatic ginger, and a medley of vegetables like onions, carrots, and celery come together in this flavorful recipe.
Ingredients
- 1 tablespoon Olive Oil or any oil suitable for sautéing
- 1 Small Onion diced
- 2 Carrots cut into ¼ inch rounds
- 1 Celery Rib sliced into ¼ inch pieces
- 1 Garlic Clove minced
- 1 teaspoon Fresh Ginger minced
- ½ teaspoon Coriander
- ½ teaspoon Salt plus extra at the end if needed
- ¼ teaspoon Black Pepper
- 3-3½ pounds Pumpkin seeded, peeled, and cut into 1-2 inch pieces
- 4 cups Vegetable Broth
- Pumpkin Seeds for garnish optional
- Chopped Parsley for garnish optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery, cook gently for 4-5 minutes, stir frequently.
- Next, Add the garlic, ginger, coriander, salt, and pepper to the pot. Cook for 30 seconds to 1 minute. Stir often.
- Add the pumpkin and vegetable broth. Raise the heat to high and bring the broth to a boil (will take about 4-5 minutes). Then, lower heat to medium to medium-low and cover.
- Cook the soup for 25-35 minutes or until the pumpkin and carrots are very tender. They should break apart easily when gently pressed with a wooden spoon or fork. Stir occasionally and keep the soup at a simmer. Raise or lower the heat as needed.
- Remove the pot from the heat. Process the soup with an immersion blender in the pot. If you don’t have an immersion blender, use a blender (see note).
- Taste and add salt if needed. As a reference we added 1 teaspoon to ours.
- Serve the soup and garnish with chopped parsley and a few pumpkin seeds, if desired.
Notes
- Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.
- Hold off on adding too much salt to the soup until the end. The broth contains salt already, you can always add more at the end if needed.
Nutrition
Calories: 180kcalCarbohydrates: 35gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1268mgPotassium: 1530mgFiber: 4gSugar: 16gVitamin A: 39430IUVitamin C: 40mgCalcium: 107mgIron: 4mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Tried this recipe?Let us know how it was!
Kay
Are you using a pie pumpkin?
The picture of the cut up pumpkin peel is green?
Elizabeth Rodriguez
It's a type of cooking pumpkin. It's what they typically have in my neighborhood market. Any cooking pumpkin will work.
Janie
Can I substitute canned pumpkin for the fresh and if so how much?
Elizabeth Rodriguez
Hi Janie, I've never made it with canned pumpkin so I can't speak to the results, especially the texture at the end.