Creamy pumpkin soup with ginger for the holidays
Prep: 20 min · Cook: 30 min · Makes: 6 (as an appetizer) · For:
A bowl of smooth orange pumpkin soup is a beautiful way to start Christmas dinner. It is light enough to leave room for everything that follows, it looks festive in white bowls, and it can be made days ahead.
A small piece of fresh ginger gives it a gentle warmth, the potato makes it velvety without a lot of cream, and toasted seeds add crunch on top.
Make it ahead
- Up to 3 days before: make the soup without the cream and keep it in the fridge.
- Up to 3 months before: freeze it in portions.
- On the day: reheat, stir in the cream and toast the seeds.
Variations
- Vegan: use olive oil and coconut milk.
- Spiced: add 1 tsp mild curry powder with the garlic.
- Roasted: roast the pumpkin chunks at 400°F (200°C) for 30 minutes before adding them to the pan for a deeper, sweeter taste.
For little helpers
Children can scoop out the seeds with a spoon, wash them, and sprinkle the toasted seeds and chives over each bowl.
Ingredients
- 2 lb butternut squash or sugar pumpkin (weight before peeling)
- 1 onion
- 1 medium russet potato
- 1 garlic clove
- a ¾-inch piece of fresh ginger
- 2 tbsp olive oil or butter
- 4 cups vegetable broth
- ½ cup light cream or coconut milk
- a pinch of grated nutmeg
- salt and black pepper
- 3 tbsp pumpkin seeds
- a few chives or some parsley, to serve
Method
- Peel the pumpkin or squash, scoop out the seeds and cut the flesh into chunks of about 1 inch. Peel and dice the onion and potato. Chop the garlic and grate the ginger.
- Heat the oil or butter in a large pan and soften the onion for 5 minutes. Add the garlic and ginger and cook for 1 minute more.
- Add the pumpkin, potato and stock. Bring to the boil, then simmer with the lid half on for 20-25 minutes, until everything is very soft.
- Take the pan off the heat and blend until completely smooth with a stick blender. If you use a pitcher blender, let the soup cool a little and blend in batches with the lid held down by a dish towel.
- Stir in the cream or coconut milk and the nutmeg. Season with salt and pepper and add a splash of water if it is too thick.
- Toast the pumpkin seeds in a dry skillet for 2-3 minutes until they start to pop.
- Serve the soup in warm bowls with a swirl of cream, the toasted seeds and some snipped chives.
Questions
Can I freeze pumpkin soup?
Yes. Freeze it before adding the cream for up to 3 months. Defrost in the fridge, reheat until piping hot and stir in the cream just before serving.
Which pumpkin is best for soup?
Butternut squash and small, sweet orange pumpkins give the creamiest, sweetest soup. Large carving pumpkins are watery and bland.
Is it suitable for children?
Yes. For young children, use less ginger and season lightly. Serve it in small mugs to sip, with toast soldiers.
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