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 and dairy-free comforting soup packed with flavor.
The beauty of this low carb and gluten-free pumpkin soup is how easy it is. Soups do not need to be complicated as they are just vegetables or meat either roasted or sautéed and then simmered in a stock.
Use the table of contents below to jump to any section of this blog post. You can also use the jump to recipe link above to get right to the recipe card.
Jump to:
Ingredients
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.
- Pumpkin - use a sugar pumpkin (also called pie pumpkin). It has a sweet, rich flavor and smooth texture, making it ideal for creamy soups.
- Fresh Ginger - Fresh ginger has smooth skin that’s thin and easy to peel. Avoid ginger with shriveled or dry skin, as it may be old.
- Onion - sauteed and adds to the base notes of the soup.
- Garlic - adds a dash of extra flavor. Feel free to increase the number of garlic cloves used.
- Stock - also known as broth, use vegetable stock or chicken stock.
- Olive oil - avocado oil or coconut oil can be substituted.
- Ground ginger - used to roast the pumpkin chunks for an extra kick of ginger.
How to Make Pumpkin Ginger Soup
We roast the pumpkin before adding it to the soup for extra flavor.
Add oil and ground ginger in a mixing bowl.
Toss the pumpkin chunks in the seasoned oil.
Place on a baking sheet and roast.
Saute the onion, garlic and fresh ginger on a medium-low heat.
Add the roasted pumpkin and stock to the cooked onion mixture.
Blend, season and serve.
Pumpkin Soup Recipe Tips
If you wanted an extra creamy soup you could reduce the amount of stock and replace it with coconut milk to keep it vegan. If you want a dairy soup for extra protein, add heavy cream instead. 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.
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.
Soup Storage
Keep the soup in an airtight container and store in the fridge. The pumpkin ginger soup should last up to 5 days.
Freezing the Soup
Allow the soup to cool completely before freezing to prevent condensation, which can create ice crystals. Portion the soup into freezer-safe airtight containers or resealable freezer bags, leaving a bit of space for expansion. Place in the freezer and it should last for up to 3 months in the freezer.
Thaw the soup overnight in the refrigerator and reheat on the stovetop over low heat, stirring occasionally, to preserve the smooth texture.
More Low Carb Soup Recipes
If you enjoy a bowl of comforting soup, try these other low carb soup recipes:
Pumpkin Ginger Soup
Need Metric Measurements?
Use the button options below to toggle between US cups and Metric grams!
Ingredients
- 1 pound Pumpkin, peeled and cut into chunks small
- 3 tablespoons Olive oil
- 1 teaspoon ground ginger
- 1 clove Garlic, minced
- 1 small Onion, peeled and chopped
- 1 inch Ginger, peeled and grated fresh
- 3 cups Vegetable broth
- ½ teaspoon Salt
- ½ teaspoon Black pepper
Instructions
- Preheat the oven to 200C/400F degrees and line a baking sheet with parchment paper.
- Add the olive oil and ground to a large mixing bowl and mix. Toss the pumpkin cubes in the oil to season.
- Place the seasoned pumpkin chunks on the baking sheet and roast for 30-35 minutes until golden.
- Remove from the oven and set aside.
- In a large saucepan, heat 2 tablespoons of olive oil on a medium heat and add the onion. Cook for 8-10 minutes until soft.
- Add the garlic and fresh ginger and cook for 2 - 3 minutes.
- Add the roasted pumpkin and vegetable stock/broth.
- Using a hand immersion blender, purée soup until smooth.
- Season with the salt and pepper to taste.
- Serve with toasted pumpkin seeds.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
