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5.0 from 12 votes

Spicy Pumpkin Ginger Soup

This pumpkin ginger soup is a comforting, creamy, and spicy soup perfect for this time of the year. You can make it with pumpkin or butternut squash.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 158 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 small Hokkaido pumpkin or 1 small butternut squash or 1 small butternut squash, Notes 1, 2
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 garlic cloves
  • ½ teaspoon fine sea salt or Kosher
  • ¼ teaspoon ground black pepper
  • 3¼ cups vegetable stock 750 ml/ 1½ pints
  • 2 oz ginger 60 g, finely chopped
  • ½ teaspoon curry powder
  • ½ teaspoon ground cumin
  • 1 tablespoon sugar
  • 1 cup heavy cream 230 ml, Notes 3,4
  • 2 tablespoons Roasted pumpkin seeds or pepitas
  • parsley or cilantro optional

Instructions

    Cup of Yum
  1. Prepare pumpkin: Clean the pumpkin, remove the seeds and peel if necessary (Hokkaido doesn't need peeling). Cut into small cubes. Chop the onion, ginger, and garlic and set them aside separately.
  2. Saute vegetables: Heat the oil and cook the onion until translucent. Add the pumpkin, salt, ginger, garlic, curry, cumin, and sugar. Stir well for about 2 minutes.
  3. Simmer: Pour in the stock. Bring everything to a boil and let cook gently for about 20-25 minutes or until the pumpkin pieces are soft.
  4. Blend the soup with an immersion blender (Note 5).
  5. Add heavy cream (milk or vegan alternative) and stir to combine.
  6. Roast the pumpkin seeds or pepitas (if not already roasted) in a dry pan. Keep an eye on them and shake the pan frequently once they start to pop (it will happen fast). Remove them from the pan immediately.
  7. Season to taste, sprinkle with roasted pepitas or pumpkin seeds and some chopped parsley or cilantro, and serve.

Notes

  • They should weigh about 1-1.2 kg/ 2.2- 2.6 oz.
  • Hokkaido pumpkin doesn't need to be peeled but peel a butternut squash or any other pumpkin. 
  • They should weigh about 1-1.2 kg/ 2.2- 2.6 oz.
  • Hokkaido pumpkin doesn't need to be peeled but peel a butternut squash or any other pumpkin. 
  • You can use single cream or full-fat milk for a lower-fat version. 
  • To make the soup vegan replace the dairy with vegan alternatives, for instance, soy or oat cream, coconut, almond, soy or oat milk. 
  • If using a blender, let the soup cool slightly before blending it. Otherwise, it might cause an explosion. Only fill the blender halfway, place a folded kitchen towel on top of the blender and hold it in place with the hand. Start blending gradually, increasing the speed as you go.

Nutrition Information

Serving 1/4 of the soup Calories 158kcal (8%) Carbohydrates 26g (9%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Cholesterol 4mg (1%) Sodium 825mg (34%) Fiber 4g (16%) Sugar 11g (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 158

% Daily Value*

Serving 1/4 of the soup
Calories 158kcal 8%
Carbohydrates 26g 9%
Protein 5g 10%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g 24%
Cholesterol 4mg 1%
Sodium 825mg 34%
Fiber 4g 16%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.