Garlic and Ginger Pumpkin Soup
Cozy Up with Creamy Garlic and Ginger Pumpkin Soup
As the days get shorter and the nights cooler, there’s nothing quite like a warm and comforting bowl of soup. Today, we’re sharing a recipe for Garlic and Ginger Pumpkin Soup that’s packed with flavour and perfect for a chilly evening. This isn’t your average pumpkin soup – the addition of fresh ginger and garlic elevates it to a whole new level of deliciousness. Inspired by Australian flavours, this soup is a delightful blend of sweet pumpkin, aromatic spices, and a touch of creamy indulgence.
This recipe is surprisingly easy to make, and the result is a vibrant, smooth soup that’s sure to impress. We roast the ginger and garlic to bring out their sweetness and depth, creating a flavour base that’s truly special. The subtle heat from the optional chilli adds a lovely warmth, while the coriander provides a fresh, herbaceous note.
What makes this Garlic and Ginger Pumpkin Soup special?
- Roasted Ginger & Garlic: Roasting these aromatics intensifies their flavour, creating a richer, more complex base for the soup.
- Australian Inspired: A unique flavour profile that moves beyond traditional pumpkin soup recipes.
- Creamy & Comforting: The perfect balance of smooth texture and warming spices.
- Easy to Make: A simple recipe that’s perfect for weeknights or weekend gatherings.
Serving Suggestions:
Serve this soup with a slice of toasted bread spread with our homemade garlic butter (recipe included!). A sprinkle of fresh coriander or a swirl of cream adds a beautiful finishing touch. It also pairs well with a side salad or a crusty baguette.
Frequently Asked Questions:
Q: Can I use a different type of pumpkin?
A: Yes! Butternut squash or Hokkaido pumpkin are excellent substitutes.
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the cream with coconut cream or a plant-based alternative.
Q: Can I freeze this soup?
A: Yes, it freezes well. Allow it to cool completely before transferring to an airtight container. It will keep in the freezer for up to 3 months.
Q: How spicy is this soup?
A: The spice level is mild, thanks to the optional chilli. Feel free to adjust the amount of chilli flakes to your liking.
Q: What if I don’t have fresh coriander?
A: You can substitute with fresh parsley, but coriander offers a more distinctive flavour.
We hope you enjoy this delicious and comforting Garlic and Ginger Pumpkin Soup! It’s the perfect way to warm up on a cold day and enjoy the flavours of autumn.
Garlic and Ginger Pumpkin Soup
Ingredients
- 1 thumb's length Ginger Peeled
- 1/2 pumpkin Pumpkin Peeled and diced
- 2-3 tablespoons Olive oil
- 1 Potato Diced
- 1 Onion Finely chopped
- 1 teaspoon Fresh Coriander
- 1 teaspoon Cumin
- 1 litre Chicken or vegetable stock
- 4 cloves Garlic Peeled
- 1/2 cup Cream
- 3-5 slices Fresh Chilli Optional
- 1-2 teaspoons Chilli flakes Optional
- 2 tablespoons Butter For garlic butter
- slices Bread Toasted
Instructions
- Preheat oven to 120 degrees. Wrap ginger and garlic cloves in aluminium foil and bake for 10-15 minutes.
- Heat oil in a large saucepan on low heat. Add onion and cook until softened but not browned.
- Unwrap ginger and garlic (leave one clove aside). Add to the onion and cook for 30-45 seconds.
- Add pumpkin, potato, coriander, chilli, and stock to the saucepan. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until ingredients are very soft.
- Let cool slightly, then blend with a handheld blender until smooth. Reheat gently and add cream, salt, pepper, and cumin.
- Smash the remaining garlic clove into a ramekin and add butter. Spread on toasted bread to serve with the soup.
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