Pumpkin Ginger Soup - Nathalie Gleitman
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Pumpkin Ginger Soup

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by Nathalie
Step by step recipe - 30 Min
November 30, 2015

This soup is so easy-to-make and nourishing at the same time. I love to make it as soon as the temperatures drop. I usually make a big pot and freeze the rest so I can enjoy it whenever I need something to warm me up. If I only do a smaller portion I use the rest of the soup for a vegetable sauce the next day. I use the sauce with quinoa and steamed vegetables for example.


Pumpkin is my favourite vegetable. It is really filling and low in calories. It has so many benefits such as keeping the eyesight sharp, reduces risk of cancer and contains beta carotene, which gives the skin a nice glow in the cold winter days.



Serves 2
Cooks in 30 Minutes
Difficulty Easy


1 Hokkaido pumpkin
1 medium carrot
1/2 tsp ground or fresh ginger
2 tsp vegetable broth powder


Cut the vegetables into small pieces. The smaller the pieces the faster they will be soft.
Sweat the vegetables in the pot without any oil at low temperature and add the ginger.
Once the vegetables give away a nice smell, add the vegetable broth to cover the veggies in the pot and let it simmer on medium temperatures until everything is soft. Usually it takes about 15 minutes, depending on how small you cut the vegetables.

Blend the soup in a mixer or personal blender until you have a creamy consistency. If you want you can add water to get the desired consistency. I like my soups to be quite thick rather than watery but if you prefer a thinner consistency just add water. If you like it a little creamier just add a shot of coconut milk or cream. The soup can be stored in the fridge for 2-3 days. I like to eat the soup as it is the first day and use the rest as a vegetable sauce the next day with cooked quinoa and vegetables.


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