Pumpkin Cream Soup with Ginger
Autumn is pumpkin season, and this pumpkin cream soup with ginger is perfect for chilly days. It's smooth, flavorful, and full of vitamins, while the sweet taste of pumpkin blends perfectly with the slightly spicy note of ginger. It's quick to prepare and ideal for a healthy lunch or dinner.
Ingredients (4 servings)
- 1 kg pumpkin (butternut or similar), peeled and cut into cubes
- 1 large onion
- 2 carrots
- 2 small potatoes
- 2 cloves of garlic
- 1 tablespoon fresh grated ginger (or 1 teaspoon ground ginger)
- 1 liter vegetable stock or water
- 2 tablespoons olive oil
- Salt and pepper to taste
- (Optional) 100 ml heavy cream (or coconut milk for a vegan version)
- Pumpkin seeds and parsley for garnish
Preparation Method
- Prepare the vegetables - Peel the pumpkin, carrots, potatoes, and onion. Cut everything into cubes. Crush the garlic.
- Sauté the aromatics - In a large pot, heat the olive oil. Add the onion and garlic and sauté for 2-3 minutes until translucent.
- Add the vegetables - Add the carrots, potatoes, pumpkin, and grated ginger. Stir and let them cook for 2-3 minutes to release their flavor.
- Boil - Pour in the vegetable stock or water, add salt and pepper to taste. Boil for 20-25 minutes until the vegetables are soft.
- Blend - Remove the pot from the heat and use a hand blender to blend everything until you get a smooth cream.
- Finish - If you want a creamier soup, add the heavy cream or coconut milk and stir. Taste and adjust the seasoning.
- Serve - Pour the soup into bowls, sprinkle with toasted pumpkin seeds and parsley leaves. Serve hot with croutons.
Tips & Tricks
For a more intense flavor, you can roast the pumpkin in the oven for 20 minutes before using it. The soup can be stored in the fridge for 2-3 days or frozen.