Pumpkin Ginger Soup with Orange

This pumpkin ginger soup is delicious, warming, and so flavorful. Ginger adds warmth and a spicy kick and orange a hint of sweetness. This soup is so easy, it’s made with just 5 main ingredients. You’ll love it! I like to serve it with these puff pastry cheese straws.

Soup ingredients:

You only need 5 main ingredients to make this soup!

What kind of pumpkin/squash is best:

You can use canned pumpkin puree or homemade pumpkin puree. You can make pumpkin puree from any kind of pumpkin or butternut squash. I like this soup just a little more with pumpkin that with butternut squash. The soup made with butternut squash will be a little sweeter. The difference in taste is not significant, so feel free to use any pumpkin/squash type that you like.

Pumpkin puree vs uncooked pumpkin chunks:

This soup can be made either with pumpkin puree (homemade or canned) or with raw pumpkin, cut into small chunks (this butternut squash apple soup is made with raw pumpkin/butternut squash). It tastes a little better with roasted pumpkin (or pumpkin puree). I feel that when roasting the pumpkin its flavor is more concentrated and sweet. Browning the pieces also brings the additional flavor. The difference in taste is not huge though, so just use what you have on hand. Roasting the pumpkin and making your own pumpkin puree is super easy and simple.

How to make pumpkin puree:

Cut the pumpkin/squash into equal size big chunks (skin-on). Arrange them on a baking tray, skin-side down, bake at 200°C / 400°F / Gas Mark 6 for 30-60 minutes, until the pumpkin is soft (the baking time will depend on the size of the pieces and the pumpkin variety). Use a spoon to peel the pumpkin, puree the flesh with an immersion (hand) blender or in a food processor until smooth. Unused puree can be frozen and kept for several months in the freezer. You can also peel the pumpkin, prior to toasting it. It will be tastier (chunks browned at the bottom = more flavor), but it takes a little longer. Here you’ll find a detailed post on how to make homemade pumpkin puree.

How to make it step by step:

• 

• 

STEP 1: Dice the onion, grate the ginger and orange zest, juice the oranges.

STEP 2: In a large pot, heat the oil over medium heat, add the onion and cook for about 8 minutes until soft and translucent.

• 

• 

STEP 3: Add the grated ginger and orange zest, cook, stirring for about 1 minute.
STEP 4: Add the pumpkin puree (or uncooked pumpkin chunks).

• 

• 

STEP 5: Add the broth.

STEP 6: Add the orange juice.

STEP 7: Simmer for 5 minutes (when using uncooked pumpkin, simmer for 15 minutes). Season with salt and pepper, to taste. You can add more broth or more pumpkin puree if your soup is too thick or too thin.

How to serve pumpkin and ginger soup:

• This soup tastes pretty great on its own but I like it with a dollop of plain yogurt, which cuts a little through the sweetness of the soup.
• You can also top it with toasted pumpkin seeds.
  How to toast pumpkin seeds: add to a dry pan and toast until fragrant and you start to hear them pop. Immediately remove them from the pan because they can easily burn.
• You could sprinkle it with chili flakes, for a pop of color and to make it spicier.
• A piece of crusty bread, garlic bread, herb bread. I served it with puff pastry cheese straws. It’s a great combo!

Storing and freezing tips:

This soup can be stored in the fridge for up to 3 days and tastes the same when reheated. It’s also very freezer-friendly. Freeze for up to 6 months.

My other pumpkin recipes:

• pumpkin, ginger and brown butter soup with caramelized chestnuts
• turkey roulade with butternut squash, mushroom and cranberry stuffing
• pumpkin and cranberry muffins
• pumpkin pie apple ring pancakes
• pumpkin roll with orange cream cheese
• Thai red curry with shrimp, pumpkin and spinach
• White lasagne with pumpkin and mushrooms

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!