Dinner
Creamy Pumpkin Soup with Ginger
Prep
20 minutes
Cook
30 minutes
Smooth, warm, and quietly savory, this creamy pumpkin soup with ginger leans on aromatics and root vegetables for depth instead of heavy cream. Ginger and celery root keep the finish bright enough to balance the pumpkin.
Ingredients
- 400 g pumpkin, cubed
- 100 g celery root, cubed
- 1 carrot, cubed
- 2 onions, chopped
- 2 garlic cloves, minced
- 30 g fresh ginger, grated
- 2 tablespoons olive oil
- 2 teaspoons salt
- Ground black pepper, to taste
- Water, enough to cover by 2 cm
Instructions
- 1Finely chop the onion, garlic, and ginger. Cut the pumpkin, celery root, and carrot into cubes. Heat the olive oil in a pot. Add the onion, garlic, and ginger and cook gently, stirring. Add the pumpkin, celery root, and carrot and mix well. Pour in enough water to cover the vegetables by about 2 cm. Cover and cook over low heat for about 20 minutes, until the vegetables are soft. Blend the soup until smooth. Return it to the heat, season with salt and black pepper, and bring it just to a boil. Serve hot.
Best Served With
Toast, grilled bread, or roasted vegetables
Cook's Note
Cook the vegetables until fully tender before blending, even a few undercooked pieces will leave the soup grainy instead of smooth.
Why This Recipe Works
Ginger and aromatics keep the pumpkin from tasting flat, while celery root and carrot give the soup more body without making it heavy. Blending at the end turns the vegetables into a smooth, fuller bowl with very little extra work.
Make It Yours
Add more ginger for a sharper finish. Use broth instead of water for deeper flavor. Add a spoonful of sour cream for a softer finish. Top with herbs or toasted seeds for texture.