Pumpkin Ginger Soup
A warming pumpkin soup with a spicy kick of ginger. The perfect soup should be tasty, nourishing, and easy to make—so let's make a fragrant pumpkin-ginger purée soup. Its bright orange color lifts your spirits, and its balanced makeup supports your immune system.
Cooking method
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Step 1:
Prep the ingredients. For pumpkin ginger soup you'll need: 800 g pumpkin; one large carrot; one small onion; 30 g ginger root; three cloves of garlic (mine were large, so I used two); 60 ml vegetable oil; 2 tablespoons butter; and salt to taste.
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Step 2:
Peel the pumpkin and scoop out any seeds. Cut the prepared pumpkin into slices.
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Step 3:
Lay the pumpkin on a foil-lined baking sheet and brush it with vegetable oil.
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Step 4:
Wrap the pumpkin in the foil and bake it in an oven preheated to 350°F (180°C) for 25 minutes.
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Step 5:
Peel the carrot, onion, ginger root, and garlic.
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Step 6:
Cut the carrot into small dice.
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Step 7:
Cut the onion into small dice.
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Step 8:
Finely chop the garlic.
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Step 9:
Cut the ginger into small dice too.
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Step 10:
In a heavy-bottomed pot, heat the vegetable oil and butter together.
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Step 11:
Add the onion, garlic, and ginger and fry, stirring, for 2 minutes.
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Step 12:
Add the carrot, stir, and fry everything together for a couple more minutes.
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Step 13:
Pour the water into the pot. Bring to a boil and cook over medium heat for about 20 minutes, until the carrot is tender.
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Step 14:
Add the slices of roasted pumpkin to the pot.
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Step 15:
Warm everything together for 5 minutes. Salt to taste at the end.
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Step 16:
Blend the soup with an immersion blender until smooth.
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Step 17:
Ladle the pumpkin-ginger purée soup into bowls. Enjoy!
- Pumpkin dishes are good all year, but they're especially welcome in fall and winter, when sunshine and vitamins are scarce. The most popular pumpkin dish is purée soup. Ginger helps support your immune system and gives you a boost of energy for the day. There are countless versions of pumpkin purée soup, but nearly every one pairs the pumpkin with fresh ginger—and for good reason: pumpkin on its own is fairly bland. Ginger sets off its flavor beautifully and brings a new dimension to the soup. And that's on top of all the health benefits these two foods offer.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Pumpkin - 29 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
