Description
A healthy, cozy bowl of pumpkin ginger soup made from scratch with fresh vegetables, real pumpkin, and a touch of warmth from ginger—perfect for fall meals.
Ingredients
1 tablespoon Olive Oil
1 Small Onion, diced
2 Carrots, sliced
1 Celery Rib, sliced
1 Garlic Clove, minced
1 teaspoon Fresh Ginger, minced
½ teaspoon Coriander
½ teaspoon Salt (plus extra)
¼ teaspoon Black Pepper
3–3½ pounds Pumpkin, cubed
4 cups Vegetable Broth
Pumpkin Seeds (garnish)
Chopped Parsley (garnish)
Instructions
1. Heat olive oil in a large pot. Add onion, carrots, celery. Cook 4–5 minutes.
2. Add garlic, ginger, coriander, salt, and pepper. Cook 1 minute.
3. Add pumpkin and broth. Bring to boil, then reduce to simmer. Cover and cook 25–35 minutes.
4. Once pumpkin is tender, remove from heat and blend until smooth.
5. Taste and adjust salt. Garnish with parsley and pumpkin seeds.
Notes
Use sugar pumpkin for best flavor.
Substitute canned pumpkin if needed (3 cups).
Store in fridge for 5 days or freeze for 3 months.
Add cream or beans for extra richness.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 140
- Sugar: 6g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg