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A light, velvety ginger pumpkin soup with lemony undertones and a hint of umami.
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Ginger Pumpkin Soup
Prep Time
20 mins
Cook Time
1 hr 25 mins
 
A light, velvety ginger pumpkin soup with lemony undertones and a hint of umami.
Recipe Type: Soup
Keyword: ginger pumpkin soup
Makes: 6 servings
Author: Elizabeth Stark
Ingredients
Pumpkin
  • 1 medium-sized pumpkin or winter squash, seeded and cut into 3 - 4-inch wedges
  • 2 tablespoons extra virgin olive oil
  • Sea salt
  • Chili powder
Soup
  • 3 tablespoons olive oil
  • 4- inch section ginger, peeled and minced
  • 6 cloves garlic, smashed, peeled, and minced
  • 2 medium shallots, minced
  • 1 teaspoon cumin seed, ground
  • Sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 6 cups roasted squash puree
  • 1 quart rich vegetable broth (homemade or store-bought)
  • 2 - 4 tablespoons lemon juice
  • 1 - 2 teaspoons fish sauce or coconut aminos
  • 1 teaspoon honey or maple syrup
To Serve
  • 3 green onions, sliced thin
  • 2 tablespoons minced cilantro
  • Olive oil, for drizzling
Instructions
Pumpkin
  1. To prep the pumpkin, preheat oven to 350 degrees F. Line a baking sheet or two with parchment.
  2. Use a large, very sharp knife to carefully cut away the woody stem, halve the pumpkin, remove seeds, and cut into 4-inch thick wedges. (If you have extra pumpkin wedges, you can roast everything together and refrigerate or freeze leftovers for future soups or baking.)

  3. Arrange wedges on baking sheet. Drizzle with olive oil, and sprinkle with sea salt and chili powder. Cover with foil. Roast 40 minutes, then remove foil and continue roasting until wedges are fork tender with golden edges, 20 - 30 minutes longer. Set aside to cool, then scoop the flesh from the skins and lightly mash.

Soup

  1. Set a 4-quart dutch oven over medium heat. Add the olive oil, and then add the ginger, garlic, shallot, cumin, and a pinch of sea salt. Sauté until golden and fragrant, 5 - 7 minutes.

  2. Add the garlic and chili powder, along with the roasted squash puree and vegetable stock. Bring mixture to a gentle boil, and then turn heat down to a bubbly simmer and cook 20 minutes.

  3. Working in batches in the blender or with an immersion blender, puree the soup until very smooth. Return to Dutch oven and set over low heat. The soup my bubble and pops at this point, so take care.

  4. Taste the soup, and add sea salt, lemon juice, fish sauce or coconut aminos, and honey or maple syrup to taste; it might take a few passes to get the balance of flavors just right.

  5. Ladle into bowls and serve with green onions, cilantro, and a drizzle of olive oil.