Simple Pumpkin Ginger Soup
A velvety smooth pumpkin soup with the warm, gentle kick of fresh ginger. This cozy bowl comes together in under 30 minutes with just a handful of pantry staples, making it the perfect weeknight comfort food. Naturally creamy without any dairy, it's a light yet satisfying starter or a simple dinner with crusty bread.
For 4 servings
- prep · ~10 min
Prep the vegetables.
1.Peel the pumpkin, remove seeds, and cut into 1-inch cubes (about 500g).2.Roughly chop the onion, smash the garlic cloves, and thinly slice the ginger. - saute · ~6 min
Sauté the aromatics.
1.Heat olive oil in a large pot over medium heat.2.Add chopped onion and cook until soft and translucent (4-5 min).3.Add garlic and ginger, stir for 1 minute until fragrant.TIPDon't let the garlic brown — it turns bitter. Keep the heat at medium. - simmer · ~17 min
Cook the pumpkin.
1.Add the cubed pumpkin and 3 cups of water to the pot.2.Stir in the salt.3.Bring to a boil, then reduce heat and simmer covered for 15 minutes until pumpkin is fork-tender.TIPPumpkin is done when a fork slides in with zero resistance. - mix · ~2 min
Blend until silky smooth.
1.Remove pot from heat.2.Blend directly in the pot with an immersion blender until completely smooth.3.Or carefully transfer in batches to a countertop blender and blend until creamy.TIPIf using a countertop blender, vent the lid slightly and cover with a kitchen towel — hot soup expands and can blow the lid off. - mix · ~1 min
Adjust consistency and season.
1.Return blended soup to the pot if transferred.2.If too thick, stir in a splash of water until desired consistency is reached.3.Taste and add freshly ground black pepper. - simmer · ~2 min
Warm through and serve.
1.Return pot to low heat and warm through for 2 minutes.2.Ladle into bowls, swirl with a teaspoon of heavy cream if desired, and sprinkle with fresh parsley.TIPA light drizzle of olive oil instead of cream keeps it dairy-free and just as luscious.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the silkiest texture, blend the soup in two stages: first with just enough water to cover, then add the rest after puréeing.
- 2Let the soup cool for 5 minutes before blending to avoid pressure buildup if using a countertop blender.
- 3To intensify ginger flavor, add a small knob of ginger at the very end of cooking and blend it in raw.
- 4Make ahead: refrigerate the blended soup for up to 5 days; the flavors meld and deepen overnight.
- 5Freeze portions in airtight containers for up to 3 months — thaw overnight in the fridge and reheat gently.
- 6For a smoky twist, roast the pumpkin cubes at 200°C (400°F) for 20 minutes before simmering.
- 7Garnish with toasted pumpkin seeds for a crunchy contrast and an extra dose of pumpkin essence.
Adapt it for your goals.
Dairy-free
Skip the heavy cream garnish entirely — the soup is already naturally creamy from the puréed pumpkin. Use a swirl of coconut milk or a drizzle of extra-virgin olive oil for richness.
spicy pumpkinSpicy pumpkin
Add ½ a deseeded red chili or ¼ teaspoon cayenne pepper along with the garlic and ginger for a warm, lingering heat that complements the ginger perfectly.
tofu ricotta swirlTofu-ricotta swirl
Blend 100g silken tofu with a pinch of salt and a squeeze of lemon until smooth, then swirl into each bowl for a protein-packed, creamy garnish.
Why this is on our healthy list.
Rich in Vitamin A
Pumpkin is packed with beta-carotene, which your body converts into vitamin A for healthy vision, skin, and immune function.
Naturally Low in Calories
With just a tablespoon of olive oil and no heavy cream in the base, this soup is a light, low-calorie option that still feels satisfying.
Anti-Inflammatory Ginger
Fresh ginger adds not only warmth and zing but also natural anti-inflammatory compounds that support digestion and soothe the stomach.
Frequently asked questions
Yes — substitute 2 cups (about 500g) of unsweetened canned pumpkin purée. Add it after sautéing the aromatics, then add only 2 cups of water and simmer for 5 minutes before blending.
