Creamy Pumpkin and Ginger Soup
A warming pumpkin soup with a pleasantly spicy touch of ginger! This creamy soup is flavorful, nourishing and easy to prepare. Its vibrant orange color and rich aroma make it especially comforting on cool days.
Updated : 31 August, 2026
Easy
About 20 min.
Ingredients
800 grams
Pumpkin
500 milliliters
Water
60 milliliters
Vegetable oil
30 grams
Ginger
1
Carrot
1
Onion
3
Garlic
2 tablespoon
Butter
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You will need 28 oz of pumpkin, 1 large carrot, 1 small onion, 1 oz of fresh ginger root, 3 garlic cloves, ¼ cup of vegetable oil, 2 tablespoons of butter and salt to taste.
Step 2
Peel the pumpkin and remove the seeds, if necessary. Cut the prepared pumpkin into slices.
Step 3
Place the pumpkin on a baking sheet lined with foil and brush it with some of the vegetable oil.
Step 4
Wrap the pumpkin in the foil and bake in an oven preheated to 350°F for 25 minutes.
Step 5
Peel the carrot, onion, ginger and garlic.
Step 6
Cut the carrot into small cubes.
Step 7
Finely dice the onion.
Step 8
Finely chop the garlic.
Step 9
Cut the ginger into small pieces.
Step 10
Heat the remaining vegetable oil and butter in a heavy-bottomed saucepan.
Step 11
Add the onion, garlic and ginger. Cook for 2 minutes, stirring frequently.
Step 12
Add the carrot, stir and cook everything together for another 2 minutes.
Step 13
Pour in the water and bring to a boil. Cook over medium heat for about 20 minutes, until the carrot is tender.
Step 14
Add the roasted pumpkin slices to the saucepan.
Step 15
Heat everything together for 5 minutes, then season with salt.
Step 16
Blend the soup with an immersion blender until completely smooth.
Step 17
Ladle the creamy pumpkin and ginger soup into bowls and serve hot.
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