Sep 19, 2014

Pumpkin soup with a hint of ginger

One of the best ways to eat pumpkin is to make this silky and spicy pumpkin soup. I have seen many pumpkin soup versions and here is mine. I also love to eat raw pumpkin, since it is very good for the digestion. But oven-baked pumpkin is just the best. Combine it sweet tasting carrot, spicy ginger and cream and you will have a great dinner!

serves 4 people

Preparation time: 45 minutes.

  • 8 cups / 1 kg cubed pumpkin flesh
  • 2 onions
  • couple of cloves of garlic
  • 1 inch / 3 cm piece of ginger
  • 1 large carrot
  • 3 - 4 Tbsp oil
  • 1 tsp salt + ½ tsp to add later
  • 1 tsp ground black pepper
  • 1 - 1 ½ cup / 250 - 370 ml water
  • 1 Tbsp soy sauce or tamari
  • 1 Tbsp lemon juice
  • (3 - 4 Tbsp vegan cream) or make your own
  • pumpkin seeds for garnishing

Preheat the oven to 400 F / 200 C. Peel the pumpkin, remove the seeds and cut the pumpkin flesh into cubes. Peel and chop the onions, garlic, ginger and carrot. Put all the chopped vegetables into a deeper medium baking dish. Add oil, salt and pepper. Mix with your hands. Bake for 30-35 minutes at 400 F / 200 C. Pour the baked vegetables into a pot. Add water, soy sauce, lemon juice and vegan cream if you want. Let it boil for a minute. Blend until smooth. Taste and add salt if needed. Garnish with pumpkin seeds.


  1. Could this recipe be made with canned pumpkin puree?

  2. Fresh pumpkin would be the best, but I don't see why not use a pumpkin puree. I'm guessing it will be delicious too! :)


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