Velvety Ginger Pumpkin Soup
Smooth, comforting pumpkin soup blended with fresh ginger and aromatics for a warm and cozy bowl full of flavor. Silky texture, gentle spice, and naturally sweet pumpkin make this the perfect seasonal soup.
Ingredients
Scale
- 1 kilogram pumpkin, peeled and cubed
- 1 medium onion (about 150 grams), finely chopped
- 1 tablespoon fresh ginger (about 15 grams), finely grated
- 2 garlic cloves, minced
- 4 cups vegetable broth (about 1 liter)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup cream (about 60 milliliters), optional
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté for 3 to 4 minutes until soft and translucent.
- Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Add cubed pumpkin and stir to coat with the aromatics.
- Pour in vegetable broth, ensuring the pumpkin is fully covered.
- Bring to a gentle boil, then reduce heat and simmer for 20 to 25 minutes until the pumpkin is tender.
- Blend the soup until completely smooth using an immersion blender or countertop blender.
- Stir in cream if using, then season with salt and black pepper to taste.
- Ladle into bowls, garnish with fresh parsley, and serve warm.
Notes
- For deeper flavor, roast the pumpkin before adding to the soup.
- Blend thoroughly for a silky texture, and strain if you prefer it extra smooth.
- Use coconut milk instead of cream for a dairy free option.
- Adjust the amount of ginger to control the warmth level.
Find it online: https://tastyze.com/velvety-ginger-pumpkin-soup/