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    Home » Soups

    Pumpkin Ginger Soup

    Published: Oct 19, 2018 · Updated: Dec 2, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarianVegan

    This pumpkin ginger soup recipe is the ideal dish to you warm you up on a chilly and rainy day.  Enjoy a bowl of low carb comforting soup.

    The ginger used in this pumpkin ginger soup is fresh but if you don’t have any available try ground ginger but increase the quantities as the powder is not a powerful as fresh.  I’d suggest try a large teaspoon at first, then taste test the soup and amend to your taste buds.

    If you wanted an extra creamy soup you could reduce the amount of stock and replace it with coconut milk.  Add it at the end of the cooking time before you blend the soup.  The result will be a warm, creamy pumpkin ginger soup which will be a hit with everyone.

    The beauty of this soup is how easy it is.  Soups do not need to be complicated as they are just vegetables or meat sautéed and then simmered in water.  The joy of a steaming bowl of soup is the different flavour combinations, and this is a delicious one.  

    The small pumpkin I used yielded about 3 cups of chopped pumpkin.  You could add less or more and still end up with a delicious soup.  If the consistency of the soup is too thick when you blend it, add more water or even some coconut milk.  Everyone has different tastes so feel free to play around with the recipe.

    Many years back when we were living in the UK, we ate a lot more soups due to the cold, grey weather and enjoyed many flavours.  Mainly because the supermarkets there sold lots of soups in cartons.  A favourite of mine was carrot and ginger so this is my low carb version of this with pumpkin instead.  I think I prefer this one now.   Pumpkin is a great replacement for carrot as it’s also a great source of beta-carotene.  Add the powerful and healthy ginger and you have a powerhouse of a soup in a bowl!

    More low carb soup recipes

    Broccoli, Ginger & Coconut Soup

    Keto Zucchini Stilton Soup

    Broccoli Goats Cheese Soup

    pumpkin ginger soup

    Pumpkin Ginger Soup

    Angela Coleby
    A creamy pumpkin ginger soup perfect for a cold evening
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Soup
    Cuisine American
    Servings 4 Servings
    Calories 135 kcal

    Ingredients
     
     

    • 1 Pumpkin small
    • 3 tablespoons Olive oil
    • 1 clove Garlic
    • 1 small Onion
    • 2 cups Vegetable stock
    • 1 inch Ginger fresh
    • ½ teaspoon Salt
    • ½ teaspoon Black pepper

    Instructions
     

    • Slice pumpkin in half and core.
    • Discard the membrane and seeds and cut into 1-2 inch cubes.
    • In a large saucepan, heat 2 tablespoons of olive oil.
    • Add the garlic and onion stirring frequently until tender.
    • Add the pumpkin and ginger and cook for 2-3 minutes.
    • Add the vegetable stock and bring to a boil.
    • Season with the salt and pepper. 
    • Simmer for 35-40 minutes until the pumpkin is soft.
    • Using a hand blender, purée soup until smooth.
    • Serve with a swirl of cream

    Notes

    Serves 4
    Nutritional Info per serving:  135 Calories, 10.3g Fat, 1.6g Protein, 11g Total Carbs, 2.5g Fibre, 8.5g Net Carbs
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1ServingCalories: 135kcalCarbohydrates: 11gProtein: 1.6gFat: 10.3gFiber: 2.5g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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      Recipe Rating




    1. Sigi Cayel

      November 06, 2020 at 2:45 am

      Made this yesterday and added some nutmeg and topped it with walnuts and it was such a hit. Thank you for sharing this simple, easy recipe that is extremely tasty!

      Reply
      • Angela Coleby

        November 12, 2020 at 1:33 pm

        Glad you enjoyed it!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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