Pumpkin Ginger Soup
is a warm, comforting dish that’s easy to make with wholesome components. Fresh pumpkin, aromatic ginger, and a medley of vegetables like onions, carrots, and celery come together in this flavorful method.
- 1 tablespoon Olive Oil (or any oil suitable for sautéing)
- 1 Small Onion (diced)
- 2 Carrots (cut into ¼ inch rounds)
- 1 Celery Rib (sliced into ¼ inch pieces)
- 1 Garlic Clove (minced)
- 1 teaspoon Fresh Ginger (minced)
- ½ teaspoon Coriander
- ½ teaspoon Salt (plus extra at the end if needed)
- ¼ teaspoon Black Pepper
- 3-3½ pounds Pumpkin (seeded, peeled, and cut into 1-2 inch pieces)
- 4 cups Vegetable Broth
- Pumpkin Seeds for garnish (optional)
- Chopped Parsley for garnish (optional)
- Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery, cook gently for 4-5 minutes, stir frequently.
- Next, Add the garlic, ginger, coriander, salt, and pepper to the pot. Cook for 30 seconds to 1 minute. Stir often.
- Add the pumpkin and vegetable broth. Raise the heat to high and bring the broth to a boil (will take about 4-5 minutes). Then, lower heat to medium to medium-low and cover.
- Cook the soup for 25-35 minutes or until the pumpkin and carrots are very tender. They should break apart easily when gently pressed with a wooden spoon or fork. Stir occasionally and keep the soup at a simmer. Raise or lower the heat as needed.
- Remove the pot from the heat. Process the soup with an immersion blender in the pot. If you donât have an immersion blender, use a blender (see note).
- Taste and add salt if needed. As a reference we added 1 teaspoon to ours.
- Serve the soup and garnish with chopped parsley and a few pumpkin seeds, if desired.
Add the onions, carrots, and celery, cook gently for 4-5 minutes, stir frequently. Next, Add the garlic, ginger, coriander, salt, and pepper to the pot.
Raise the heat to high and bring the broth to a boil (will take about 4-5 minutes). Then, lower heat to medium to medium-low and cover.
Cook the soup for 25-35 minutes or until the pumpkin and carrots are very tender. They should break apart easily when gently pressed with a wooden spoon or fork. Stir occasionally and keep the soup at a simmer.
Process the soup with an immersion blender in the pot. If you don’t have an immersion blender, use a blender (see note).
Serve the soup and garnish with chopped parsley and a few pumpkin seeds, if desired.
