Hello food lovers! Today, I’m thrilled to share a recipe that’s truly a hug in a bowl—Pumpkin Ginger Soup. Now, I can’t tell you how many times I’ve made this, especially when the first chill of fall creeps in. It’s like a reset button for busy days, warming both your hands and heart. Plus, it’s a fantastic way to use those gorgeous orange pumpkins you’ve got from the farmers’ market. Pair this comforting bowl with a slice of crusty bread, and you’ve got yourself a perfect meal. If you’re looking for another hearty soup option, check out my Butternut Squash Soup!
Why you’ll love this recipe
This Pumpkin Ginger Soup is perfect because it’s incredibly simple yet delightfully delicious. It takes just an hour from start to finish, making it entirely doable on a weekday. The ginger adds a touch of warmth and zing, while the pumpkin offers that sweet, earthy flavor we all love. And let’s talk about those garnishes—pumpkin seeds and parsley make it both beautiful and nutritious.
Ingredients
- 1 tablespoon olive oil
- 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
- 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)
Step-by-step instructions
Cook the base
Heat the olive oil in a large pot over medium heat. Add the diced onions, carrots, and celery, stirring often for 4–5 minutes until they start to soften.
Stir in the garlic, ginger, coriander, salt, and pepper. Let the spices cook for 30 seconds to a minute to release their fragrance.
Add pumpkin and simmer
Add the pumpkin pieces and vegetable broth to the pot. Turn up the heat and bring everything to a boil — this should take about 4–5 minutes.
Once it reaches a boil, reduce the heat to low, cover the pot, and let it simmer for 25–35 minutes. The pumpkin and carrots should be fork-tender, so give them a quick poke to check.
Blend it up
Take the pot off the heat. Blend the soup using an immersion blender directly in the pot, or carefully transfer it to a regular blender in batches. (Pro tip: remove the center of the blender lid and cover it with a towel — it prevents hot soup explosions!)
Give it a taste and adjust the seasoning with more salt if needed.
Serve hot and finish with a garnish of pumpkin seeds and freshly chopped parsley for a perfect final touch.
Recipe tips & variations
One fantastic perk of this recipe is its adaptability. You can easily adjust the spices, perhaps adding some cumin for a deeper flavor profile. Don’t have fresh pumpkin? Butternut squash works in a pinch, and won’t compromise the soup’s delightful texture or taste. If you’ve got kiddos who think green bits are suspicious, simply omit the parsley.
Storage & reheating
If you happen to have leftovers (it’s rare in my house!), store the soup in an airtight container in the fridge for up to five days. It can also be frozen for up to three months. To reheat, simply warm it on the stove over medium heat or zap it in the microwave for a quick meal option.
FAQs
Definitely. This soup can be prepared up to two days in advance. Flavors deepen as it sits, making it even tastier.
For a creamier soup, you could stir in a bit of heavy cream or coconut milk towards the end of cooking.
Absolutely! If you’re short on time, canned pumpkin purée can be a great substitute. Just make sure it’s pure pumpkin—not the pie filling
Recipes you may like
If this Pumpkin Ginger Soup has you in the mood for more cozy dishes, you might also enjoy these:
Heartwarming Pumpkin Ginger Soup to Savor This Season
Creamy Hearty Cheddar Garlic Herb Potato Soup to Warm Your Soul
Happy cooking, friends! Until next time!
Pumpkin Ginger Soup
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
A warm and comforting Pumpkin Ginger Soup perfect for chilly fall days.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, cut into 1/4 inch rounds
- 1 celery rib, sliced into 1/4 inch pieces
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, minced
- 1/2 teaspoon coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3–3 1/2 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 diced onions, carrots, and celery, stirring frequently for 4-5 minutes until they soften.
- Mix in garlic, ginger, coriander, salt, and pepper. Allow these to cook for about 30 seconds to a minute, releasing those amazing aromas.
- Add in your pumpkin pieces and vegetable broth. Raise the heat, bringing everything to a boil in about 4-5 minutes.
- Once boiling, lower the heat, cover the pot and simmer for 25-35 minutes. The pumpkin and carrots should be tender, so give them a poke with a fork to check.
- Take the pot off the heat. Blend your soup with an immersion blender directly in the pot or carefully transfer it to a regular blender in batches (I learned the hard way to remove the blender lid’s center piece and cover it with a towel to avoid a hot mess!).
- Taste the soup, and adjust with more salt if needed.
- Serve hot, garnishing with pumpkin seeds and chopped parsley for that final touch.
Notes
- You can adjust the spices, perhaps adding some cumin for a deeper flavor profile.
- If you don’t have fresh pumpkin, butternut squash works well.
- Omit parsley if preferred by picky eaters.
- Store in an airtight container in the fridge for up to five days.
- Can be frozen for up to three months.
- Reheat on the stove or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg