Ginger Pumpkin Soup

Ingredients for Making Ginger Pumpkin Soup

  1. Onion 100 grams
  2. Vegetable oil (e.g. coconut) 1 tablespoon
  3. Pumpkin 1 kilogram (weight after cleaning)
  4. Potato 300 grams (weight after peeling)
  5. Ginger Root 20 grams
  6. Water (you can broth) about 700 milliliters
  7. Cloves 4 pieces
  8. Nutmeg to taste
  9. Turmeric to taste
  10. Vegeta seasoning to taste
  11. Ground pepper to taste
  12. Salt to taste
  13. Garlic 3 cloves
  14. Marjoram to taste
  15. Sunflower seeds (peeled) for submission
  16. Lovage (seasoning) for serving
  • Main Ingredients: Onion, Pumpkin, Garlic
  • Serving 5 servings


Frying pan, pan, kitchen knife, cutting board, spatula, soup ladle, garlic press, grater.

Cooking pumpkin soup with ginger:

Step 1: prepare the pumpkin.

Rinse the pumpkin well before cutting, and only then proceed to clean it.
For convenience, I first cut the pumpkin into 4-6 parts, and then cut a thick skin from each and remove the seeds.

Cut the pulp of a pumpkin into small cubes.

Step 2: prepare onions and potatoes.

Peel the onions and cut into small cubes.
Potatoes also need to be peeled and crushed into small cubes.

Step 3: fry the onions.

At the bottom of the soup pot, heat a tablespoon of oil, then drop the onion into it and fry until golden brown, stirring frequently.

Step 4: add the rest of the ingredients.

When the onions become clear, add pumpkin, potatoes and grated ginger root to the pan.

Add cloves, Vegeta, ground pepper, salt, turmeric and a pinch of nutmeg.

Step 5: add water.

Pour water (or broth) immediately after adding spices and mix. Cover the pan and bring to a boil, then reduce the heat and simmer the soup for 15 minutes.

Remove the soup from the heat, catch the cloves and remove it.
Add crushed garlic mixed with salt to the pumpkin soup (you can chop it or pass through a press, and then knead it with a fork, adding a little salt to make the juice stand out) and marjoram.

Step 6: beat the soup with a blender.

Mix the soup with a blender to make a smooth creamy mass. Be careful, as the broth is hot and by turning on the blender at high power, you can spray yourself.

Step 7: prepare the seeds.

While the soup is being cooked, you will also have time to prepare the seeds for serving it. They need to be dried in a dry and hot pan.

Sauté the seeds for several minutes, stirring occasionally. They should become a pleasant golden color.

Step 8: serve pumpkin soup with ginger.

Serve pumpkin soup with hot ginger. Pour it into plates, sprinkle with lovage and fried sunflower seeds on top. It turns out very tasty, and you will feel how the soup warms you from the inside. What you need for a cold winter, right?
Enjoy your meal!

Recipe Tips:

- You can also serve this soup with crispy croutons if, for example, you do not like or eat sunflower seeds.