Best 7 Pumpkin Ginger Soup Recipes

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Indulge in the symphony of flavors with our Pumpkin Ginger Soup, a culinary masterpiece that will tantalize your taste buds and warm your soul. This delectable soup is a harmonious blend of sweet pumpkin, zesty ginger, and a touch of aromatic spices, enveloped in a velvety broth. Its vibrant orange hue is a testament to the natural goodness packed within each spoonful. Accompanying this delightful soup are two equally enticing recipes: Pumpkin Ginger Scones, perfect for a cozy breakfast or afternoon tea, and Pumpkin Ginger Smoothie, a refreshing and nutritious way to start your day. These recipes, all featuring the vibrant flavors of pumpkin and ginger, offer a delightful culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY GINGER PUMPKIN SOUP



Creamy Ginger Pumpkin Soup image

This soup is wonderful on any day, but especially on a fall day having carved the pumpkin for Halloween. The ginger and curry flavour work well with the pumpkin.

Provided by Deantini

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 small onion, chopped
1 tablespoon butter
1 lb fresh pumpkin, cubed
2 cups chicken broth
2 tablespoons fresh ginger, chopped
2 teaspoons curry
1 teaspoon turmeric
1 cup half-and-half cream (or you can use lighter cream or milk depending on how creamy or light you wish to have the soup)
salt

Steps:

  • Melt the butter in a large pot and add onions, cook until tender approx 5 minute.
  • Add pumpkin, broth and ginger and cook over medium heat for approx 15 min until pumpkin is very tender.
  • Puree with hand blender (or pour mix into regular blender) until you have a smooth texture.
  • Add curry, tumeric and cream/milk and heat through without boiling. Add salt to taste.
  • Serve with crusty bread.

PUMPKIN GINGER SOUP RECIPE BY TASTY



Pumpkin Ginger Soup Recipe by Tasty image

This dairy-free pumpkin ginger soup is the perfect warming dish to welcome in fall! The slight bite from the jalapeño and Sriracha perfectly balances out the sweetness from the pumpkin. Whip it up this weekend for a cozy day in!

Provided by Rachel Gaewski

Categories     Lunch

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon coconut oil
1 medium white onion, diced
2 teaspoons kosher salt
4 cloves garlic, minced
1 fresh ginger, 3 in (7 cm) peeled and grated
1 jalapeño, seeded and minced
2 teaspoons sriracha
2 cans unsweetened pumpkin puree
2 ½ cups vegetable stock
1 can full-fat coconut milk, 13.5 ounce can (380 grams) room temperature
1 lime, juiced
⅓ cup pepitas, toasted
1 can coconut cream, 13.5 ounce can (380 grams), chilled
1 lime, zested
1 cup fresh cilantro leaves, packed, plus more for garnish

Steps:

  • In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt. Cook for 10-15 minutes, until the onions are translucent and softened.
  • Add the garlic, ginger, and jalapeño. Sauté for 3-5 minutes, until fragrant and softened.
  • Add the Sriracha, pumpkin purée, and vegetable stock and stir to combine. Cover the pot, reduce the heat to low, and simmer the soup for 15-20 minutes, until all of the vegetables are completely broken down.
  • While the soup simmers, make the cilantro coconut cream: Add the chilled coconut cream to a liquid measuring cup or tall, narrow container, along with the lime zest and cilantro. Using an immersion blender, blend until the cilantro is completely broken down and the coconut cream turns pale green in color. Chill the cilantro cream in the refrigerator until ready to serve.
  • Remove the soup from heat and stir in the coconut milk. Using an immersion blender, blend the soup until completely smooth. Season with the remaining teaspoon of salt. Stir in the lime juice. Season to taste with more salt, if needed.
  • Ladle the soup into bowls and top each serving with 1 tablespoon of cilantro cream and toasted pepitas.
  • Enjoy!

Nutrition Facts : Calories 1178 calories, Carbohydrate 66 grams, Fat 100 grams, Fiber 9 grams, Protein 11 grams, Sugar 77 grams

THAI PUMPKIN GINGER SOUP



Thai Pumpkin Ginger Soup image

Make and share this Thai Pumpkin Ginger Soup recipe from Food.com.

Provided by Ashley U

Categories     Lunch/Snacks

Time 30m

Yield 10 serving(s)

Number Of Ingredients 9

1 small pumpkin
4 tablespoons olive oil
1 garlic clove
1 small onion, diced
1 carrot, diced
1 stalk celery, diced
3 quarts vegetable stock
1 piece fresh ginger, minced
1 (15 ounce) can coconut milk

Steps:

  • Preheat oven to 425°.
  • Slice pumpkin in half and core.
  • Discard membrane and seeds.
  • Baste sides of the pumpkin with a cloth or paper towel in 3 tablespoons of olive oil.
  • Roast both halves of pumpkin (cut side up) uncovered for 35 to 40 minutes, checking frequently.
  • Remove from oven and allow to cool.
  • Peel away hard outer skin using a peeler and reserve flesh.
  • Cut into 1-2 inch cubes.
  • In a large stockpot, heat 2 tablespoons of olive oil.
  • Add in garlic, onion, carrot and celery stirring frequently until tender.
  • Salt and pepper to taste.
  • Add vegetable stock and bring to a boil.
  • Add pumpkin and ginger; simmer for one hour.
  • Using a hand blender, purée soup until smooth.
  • Using a whisk, add coconut milk a little at a time until soup has reached a medium thick consistency.
  • Top with edible orchids or pansies.

CREAMY GINGER PUMPKIN SOUP BY EPICURE ON A BUDGET



CREAMY GINGER PUMPKIN SOUP BY EPICURE ON A BUDGET image

Categories     Soup/Stew     Ginger

Yield 1 liter

Number Of Ingredients 8

250 to 300 grams of pumpkin pulp
400 ml chicken broth
200 grams fresh cream
150 ml can of coconut milk
1 teaspoon of dried ginger powder (more if your brave!)
1 teaspoon nutmeg
1 to 2 teaspoons of salt
1-2 tablespoons natural sugar depending on taste

Steps:

  • Bring the chicken broth to a low simmer. Add the pumpking pulp stiring constantly. Then add immediately the fresh cream, coconut milk and all other ingredients. Allow to simmer, never reaching a boil for 10 minutes.

PUMPKIN AND GINGER SOUP



Pumpkin and Ginger Soup image

Make and share this Pumpkin and Ginger Soup recipe from Food.com.

Provided by Norahs Girl

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 17

60 ml butter
5 ml sunflower oil
30 ml grated fresh ginger or 10 ml ginger paste
1 kg pumpkin, peeled and cut into chunks
2 large parsnips, peeled and cubed
1 large onion, finely chopped
2 medium carrots, finely chopped
1 sprig celery leaves
7 ml medium-strength curry powder
2 ml dried chili pepper flakes
freshly grated nutmeg
30 ml cornflour (for thickening)
500 ml homemade chicken stock
500 ml milk
salt
milled black pepper
60 -125 ml cream

Steps:

  • Heat butter and oil until foaming in a large, heavy-based saucepan.
  • Add ginger, vegetables, curry powder and spices.
  • Stir-fry for 2-5 minutes .
  • Then cover and cook very gently over low heat until vegetables have softened, 15-30 minutes , depending on size of chunks.
  • Stir with a wooden spoon from time to time.
  • Sprinkle with cornflour and stir in.
  • Gradually add chicken stock, then milk, stirring constantly.
  • Continue cooking, stirring, until soup thickens slightly and comes to the boil.
  • Remove from stove and cool for 10-15 minutes .
  • Process, blend or purée until smooth.
  • Return to saucepan and reheat over low heat.
  • Season to taste.
  • Stir in cream and serve in piping hot soup bowls.
  • I serve this with nice crusty rolls.

PUMPKIN GINGER SOUP



PUMPKIN GINGER SOUP image

Categories     Soup/Stew     Vegetable     Stew

Yield 4-6

Number Of Ingredients 12

2 cans pumpkin puree
3 cans chicken broth
1 can pear nectar
1/3 cup creamy peanut butter
2 cloves garlic,finely chopped
2 tablespoons grated ginger root
2 tablespoons finely chopped green onion
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Toasted pumpkin seeds(optional)
Chopped chives (optional)

Steps:

  • 1. In a 6-quart saucepan, combine pumpkin puree, chicken broth, and pear nectar. Bring to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes. 2. In a blender or the bowl of a food processor fitted with chopping blade, process 1 cup pumpkin mixture with peanut butter until smooth. Return to saucepan with the remaining pumpkin mixture. Add garlic, ginger root, green onion, lime juice, salt, and cayenne pepper; cook 10 minutes over medium heat. 3. Divide soup among soup plates and garnish with pumpkin seeds and chives, if desired. Serve immediately.

GINGER PUMPKIN SOUP (CROCK POT)



Ginger Pumpkin Soup (Crock Pot) image

from 1001 Best Slow Cooker Recipes. This would freeze well. This is meant to be a first course dish.

Provided by dicentra

Categories     Vegetable

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 8

3 cups chicken broth
2 lbs fresh pumpkin, peeled seeded and cubed
1 cup chopped onion
1 tablespoon chopped fresh ginger
1 teaspoon minced garlic
1/2 cup dry white wine
1/2 teaspoon ground cloves
salt and pepper

Steps:

  • Combine all of the ingredients except the salt and pepper in a slow cooker; cover and cook on high 4-5 hours.
  • Process soup in food processor or blender until smooth; season to taste with salt and pepper.

Tips for Making the Best Pumpkin Ginger Soup:

  • Use fresh pumpkin. Fresh pumpkin has a more vibrant flavor than canned pumpkin. If you can, find a sugar pumpkin or pie pumpkin at your local farmers market or grocery store.
  • Roast the pumpkin before making the soup. Roasting the pumpkin brings out its natural sweetness and makes it easier to puree.
  • Use good-quality ginger. Fresh ginger is best, but you can also use ground ginger if you don't have any fresh ginger on hand.
  • Don't be afraid to experiment with different spices. In addition to ginger, you can also add cumin, coriander, or cinnamon to the soup.
  • Serve the soup with a dollop of yogurt or sour cream. This will help to balance out the sweetness of the soup and add a touch of richness.
  • Enjoy the soup as a meal or as a side dish. It's perfect for a cold day or a special occasion.

Conclusion:

Pumpkin ginger soup is a delicious and easy-to-make soup that is perfect for any occasion. With its creamy texture, sweet flavor, and warm spices, this soup is sure to please everyone at your table. So next time you're looking for a comforting and flavorful soup, give pumpkin ginger soup a try. You won't be disappointed.

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