I used to try peeling raw pumpkins for soup, and I honestly nearly lost a finger every time. The method here—roasting the pumpkin halves until they collapse—is infinitely easier and safer. Plus, roasting caramelizes the sugars in the pumpkin, giving you a depth of flavor that boiling just can’t match.
This is a very simple soup with only a few main ingredients, so the quality matters. I rely on fresh ginger to cut through the heavy, sweet texture of the squash. It’s not a spicy soup, but it has a warmth that hits the back of your throat. We finish it with toasted bread and, surprisingly, a bit of broccoli. It sounds odd, but the fresh green texture breaks up the monotony of a purely puréed bowl.
Ingredients
- 1 small sugar pumpkin (pie pumpkin), about 2-3 lbs
- 1 cup onion, finely minced
- 1 tbsp fresh ginger, grated (powdered ginger doesn’t quite work here)
- 1 tbsp butter
- 3 cups chicken broth (use high quality, as you will taste it)
- Salt and black pepper to taste
- Garnish: Toasted bread cubes and small steamed broccoli florets
Instructions
- Roast the Pumpkin: Preheat your oven to 400°F (200°C). Note: The original notes said 850°F, which would turn your pumpkin into charcoal—stick to 400°F. Cut the pumpkin in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for about 45 minutes until the skin puckers and the flesh is soft.
- Start the Base: While the pumpkin cools enough to handle, melt the butter in a large pot. Add the onions and cook until soft. Add the ginger last so it doesn’t burn, cooking it for just a minute to release the oils.
- Simmer: Add the chicken broth to the onions. Cover and let it simmer for 10 minutes. This infuses the broth with the ginger flavor.
- Blend: Scoop the roasted pumpkin meat out of the skin—it should slide right off. Put the pumpkin and the broth mixture into a blender. Blitz until smooth.
- Season: Pour it back into the pot to keep warm. Taste it. Pumpkins vary in sweetness, so be generous with the salt and pepper to balance it out.
- Serve: Ladle into bowls and top with the croutons and broccoli.
Why You’ll Love This Recipe
- No Peeling Required: Roasting the pumpkin in the skin saves huge amounts of prep time and effort.
- Digestive Aid: Both pumpkin and ginger are gentle on the stomach, making this a great meal if you’re feeling under the weather.
- Texture: It’s naturally creamy without needing heavy cream or milk, though you can add some if you want it richer.
Chef’s Tips for Perfection
- Blender Safety: When blending hot soup, remove the center cap of the blender lid and cover it with a folded kitchen towel. This lets steam escape so the lid doesn’t blow off from the pressure.
- Pumpkin Variety: Make sure you buy a “sugar pumpkin” or “pie pumpkin.” The large carving pumpkins used for Jack-o’-lanterns are watery and stringy.
- Broth Saltiness: If using store-bought broth, taste the soup before adding extra salt. As the soup reduces, it can get salty quickly.
Storage and Reheating
This soup thickens considerably as it cools. Store it in the fridge for up to 3 days. When reheating on the stove, you will likely need to whisk in a splash of water or stock to loosen it back up to a soup consistency. It also freezes very well for up to a month.
Nutritional Notes
This is a low-calorie, nutrient-dense meal. Pumpkin is packed with Vitamin A and fiber. Since there is very little added fat (just a tablespoon of butter), it’s a light option, though you can swirl in olive oil at the end for healthy fats.
(Creamy Pumpkin Soup – Ready in 45 Minutes)
