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.