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The pumpkin ginger soup garnished with pumpkin seeds and chopped parsley in a white bowl set on a beige linen. In the background there is a small wood cutting board with sliced bread and a spoon to the right side.
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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.
Course Soup
Cuisine American
Keyword pumpkin recipes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 180kcal
Author Elizabeth Rodriguez

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: 180kcal | Carbohydrates: 35g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1268mg | Potassium: 1530mg | Fiber: 4g | Sugar: 16g | Vitamin A: 39430IU | Vitamin C: 40mg | Calcium: 107mg | Iron: 4mg