Pumpkin Ginger Soup

October 30, 2013

My friend Becca said she wanted to learn to make soup, so we decided to take it on during our October Girl’s Weekend. She suggested this pumpkin and ginger soup recipe, and then tried to nix it since it uses the metric system. Ha. No. After I read the recipe, I was hooked and there was no switching.

We decided if we were going to go through all this trouble, we were doubling the original recipe. I like to make soup in large batches when it’s freezer-friendly. Also, soup is great to make for a casual party since you can make it ahead and you’re not stuck in the kitchen (though that is where we all usually end up, but that’s another story).

It intimidated me that the recipe called for fresh pumpkin (as opposed to canned), but we ventured on. We did a little research and quickly learned that small pumpkins are ideal for cooking. Though I knew I’d seen them everywhere earlier in October, we went to three stores before we found them. And we bought the last two.

Couple of Zeros | Pumpkin Ginger Soup

A few other notes on this recipe:

  • Yes, it’s really that much ginger. Sautéing it neutralizes its potency.
  • Save the pumpkin seeds for roasting, but I don’t recommend putting them in your soup. It messes with the texture. Use homemade croutons if you’d like (we did).
  • Becca was skeptical of the lime beforehand, but we agree that you must add it. The acidity complements the warmth of the soup beautifully. We mixed our lime juice with some greek yogurt to make the soup extra creamy.

The result is deliciously savory, thick, and smooth. If you are imagining sweet potato or butternut squash flavors, think again. This is its own thing, and it’s awesome.


Pumpkin Ginger Soup
Adapted from a recipe by Andy Harris, Jamie Magazine

Serves 8.

  • 2 pumpkins, chopped (often called “pumpkin pie” pumpkins)
  • 4 shallots, chopped
  • 5.25 oz. ginger, grated (150 g.)
  • 64 oz. vegetable stock (2 liters)
  • 14 oz. coconut milk (400 ml.)
  • 1 T.  chili powder
  • Mint
  • Chives
  • Lime

Preheat oven to 425°F. Coat baking sheet with olive oil, and spread chopped pumpkin on it in a single layer. Bake for 20–30 minutes, until edges are golden brown. In the meantime, sauté shallots and grated ginger in large stock pot. Once soft, add roasted pumpkin, vegetable stock, coconut milk, and chili powder to the stock pot. Bring to a boil, then simmer gently for 40 minutes. Pour into food processor or use an immersion blender to blend until smooth.  Serve with fresh herbs, such as chives and mint, and a generous squeeze of fresh lime juice.

Photos by Sarah and Ampersander Studios

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