This pumpkin and ginger cream soup combines the natural sweetness of autumn squash with the aromatic warmth of fresh ginger. It is a quick, dairy-free preparation perfect for warming up chilly days without weighing down your stomach.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 500 g pumpkin, peeled and cubed
- 1 large onion, finely chopped
- 2 garlic cloves, mashed
- 3 cm fresh ginger, grated
- 750 ml vegetable broth
- 1 tbsp extra virgin olive oil
- Salt and black pepper to taste
- 2 tbsp coconut oil or sesame oil for finishing
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Cut 5 min
Peel the pumpkin, remove the seeds, and cut it into roughly 2 cm cubes; this uniform size ensures it cooks evenly without breaking down too early. Drain the pieces in a colander while you prepare the base.
- Step 2 Pan 4 min
In a wide pot over medium heat, warm the olive oil and add the chopped onion along with the mashed garlic; sauté for 4 minutes, stirring constantly, until the onion turns translucent and releases its natural sugars.
- Step 3 Pot / simmer 1 min
Stir in the grated fresh ginger and the pumpkin cubes; cook for 1 minute to lightly toast the spices and vegetable, which will deepen the final aroma without burning the garlic.
- Step 4 Pot / simmer 18 min
Pour in the vegetable broth until the ingredients are submerged, cover the pot, and reduce the heat to medium-low; simmer for 18 minutes, or until the pumpkin yields easily when pierced with a fork.
- Step 5 Blend 2 min
Remove from heat and use an immersion blender to process the mixture for 2 minutes until completely smooth and lump-free; if it appears too thick, thin it with a splash of extra broth or hot water.
- Step 6 Serve 1 min
Season with salt and black pepper to taste, serve immediately in warm bowls, and garnish with a drizzle of coconut or sesame oil plus thin raw ginger slices to add a crisp, aromatic contrast.