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steaming bowl of roasted pumpkin ginger soup

Roasted Pumpkin Ginger Soup

This roasted pumpkin ginger soup is smooth, cozy, and full of flavor. Roasting the pumpkin brings out a nutty sweetness, while ginger adds just the right kick. Perfect for fall dinners or a light, comforting meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course, Soup, Starter
Cuisine: Fall Comfort Food
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1 medium pumpkin about 3 lbs, peeled, seeded, and cut into chunks
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • Salt and black pepper to taste
  • ½ cup coconut milk or cream for extra richness
Optional toppings: toasted pumpkin seeds, swirl of cream, fresh herbs, crusty bread

Method
 

Step 1: Roast the Pumpkin
  1. Preheat oven to 400°F (200°C).
  2. Place pumpkin chunks on a baking tray lined with parchment paper.
  3. Drizzle with olive oil, season lightly with salt and pepper, and toss.
  4. Roast for 25–30 minutes, until golden and caramelized.
Step 2: Sauté the Base
  1. Heat a large pot over medium heat with a little olive oil.
  2. Add chopped onion and cook until soft and lightly golden.
  3. Stir in garlic and grated ginger and cook for about 1 minute.
Step 3: Add Flavor and Simmer
  1. Sprinkle cumin and cinnamon into the pot, stir well.
  2. Add roasted pumpkin and vegetable broth.
  3. Simmer for 10–15 minutes to blend the flavors.
Step 4: Blend the Soup
  1. Use an immersion blender to puree the soup until smooth.
  2. If using a countertop blender, let soup cool slightly and blend in batches.
Step 5: Add Creaminess
  1. Stir in coconut milk (or cream).
  2. Taste and adjust seasoning with more salt and pepper.
Step 6: Serve
  1. Ladle soup into bowls.
  2. Garnish with pumpkin seeds, cream swirl, or herbs.
  3. Serve hot with crusty bread or grilled cheese.

Notes

  • Sugar pumpkins (pie pumpkins) work best for this recipe. Avoid carving pumpkins since they’re watery and bland.
  • For a spicier version, add a pinch of chili flakes or cayenne.
  • The soup tastes even better the next day after the flavors meld.