Pumpkin and Ginger Soup

Pumpkin and Ginger Soup is a delicious warming soup that’s perfect for starter, main and as a snack. Served with fresh crusty bread for dunking and mopping up. This is a vegetarian recipe full of flavour. Also, make in advance and chill until needed.

As the crisp air of autumn settles in, few dishes provide as much warmth and comfort as a bowl of Pumpkin and Ginger Soup. This delightful soup brings together the earthy sweetness of pumpkin with the aromatic zing of ginger, creating a harmonious blend of flavours that warm both body and soul.

Pumpkin is the star of this dish, offering not just its vibrant colour but also a rich, slightly sweet flavour that serves as a perfect base. The natural sweetness of the pumpkin is complemented beautifully by the addition of ginger, which adds a gentle heat and complexity to the soup. The use of fresh ginger is essential, as it brings a brightness and freshness that ground ginger simply cannot replicate.

Garlic, another key ingredient, deepens the flavour profile with its savoury notes. When cooked, garlic transforms from a pungent, sharp flavour to something milder and slightly sweet, which pairs wonderfully with the pumpkin and ginger. The garlic is best peeled and chopped before being added to the pot, ensuring it melds seamlessly into the soup.

The base of the soup is a litre of vegetable or chicken stock, which helps to thin the pureed pumpkin to the perfect consistency. A good-quality stock will add layers of flavour, enhancing the taste of the pumpkin and ginger without overpowering them.

Virgin olive oil is used to sauté the garlic and ginger, releasing their flavours into the oil, which then permeates the entire soup. A drizzle of olive oil as a garnish adds a luxurious, silky finish to each bowl.

For a touch of creaminess, mascarpone is added, creating a velvety texture that makes the soup feel indulgent. The mascarpone also adds a slight tang, balancing the sweetness of the pumpkin and the heat of the ginger.

A splash of soy sauce gives the soup an umami boost, adding depth and a hint of saltiness that enhances all the other flavours. This is an optional addition but one that adds an intriguing complexity to the soup.

Finally, a sprinkle of freshly ground pepper and salt to taste brings everything together. The dish is completed with a garnish of fresh parsley sprigs, which not only add a pop of green but also a fresh, herbaceous note.

Pumpkin and Ginger Soup is more than just a dish; it’s a celebration of autumn’s best flavours, brought together in a bowl of comforting warmth. Perfect as a starter or a light meal, this soup is sure to become a seasonal favourite, offering nourishment and comfort with every spoonful.

Pumpkin and Ginger Soup

Vibrnt colour with a vibrant delicious flavour. A favourite of mine.

4.78 from 109 votes

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Course: Main Dish, Snack, Soup, Starter

Cuisine: Africa, Haiti, World

Keyword: Mascapone Cheese, Pumpkin and Ginger Soup, Stock, Vegetables, Vegetarian

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 People

Calories: 244kcal

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Ingredients

 

MetricImperial

• 1 kg pumpkin
• 3 cloves garlic peel/chop
• 1 inch ginger
• 1 Litre vegetable stock or chicken
• 3 tbsp virgin olive oil 2 tbsp cook, 1 tbsp garnish
• 2 tbsp soy sauce to garnish
• ¼ cup mascarpone or similar
• 8 sprigs parsley
• salt to taste
• ground pepper to taste

Instructions

• Preheat your oven to 355F/180C/Gas Mark 4
• Whilst warming up, peel and deseed the pumpkin and chop into small chunks (about 2in is ideal to fit in my blender). Also peel the ginger and garlic and chop up. (chunks are fine)
• Place the pumpkin, garlic and ginger on a large baking tray and season lightly with salt and pepper and a good drizzle of quality olive oil. Move everything around so all side of the vegetable get coated.
  1 kg pumpkin, 3 cloves garlic, 1 inch ginger, 3 tbsp virgin olive oil, salt, ground pepper
• Place in the warmed oven until the pumpkin is soft, about 30 minutes, making sure the garlic doesn’t stick and burn.
• When cooked, puree the vegetables in a blender adding ½ of the stock. You may need to puree in batches so adjust the amount of stock accordingly. If you are doing it in two batches then add ¼ of the stock each time and so on.
  1 Litre vegetable stock
• The result should be a lovely and smooth soup. If there any lumps in the soup then pour through a fine sieve.
• Add the smooth soup to a large saucepan and add the remaining stock over a medium low heat.
• Taste again and adjust seasoning if needed.
  salt, ground pepper
• Warm the serving bowls while the soup is heating up.
• Serve with a spoon of cream, a drizzle of olive oil or balsamic or soy for a soup to remember.
  3 tbsp virgin olive oil, 2 tbsp soy sauce, ¼ cup mascarpone, 8 sprigs parsley

Nutrition

Calories: 244kcal | Carbohydrates: 21g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 14mg | Sodium: 1508mg | Potassium: 897mg | Fiber: 1g | Sugar: 9g | Vitamin A: 22177IU | Vitamin C: 26mg | Calcium: 81mg | Iron: 2mg