Dinner
Creamy Pumpkin Soup with Ginger
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Prep
20 minutes
Cook
35 minutes
Total
55 min
Serves
Serves 4
Smooth, warm, and quietly savory, this creamy pumpkin soup leans on roasted vegetables and fresh ginger for depth instead of heavy cream. The oven browns the pumpkin and roots before they ever meet the pot, and the ginger keeps the finish bright.
Ingredients
- 14 oz (400 g) pumpkin, cubed
- 3½ oz (100 g) celery root, cubed
- 1 carrot, cubed
- 2 onions, chopped
- 2 garlic cloves, minced
- 1 oz (30 g) fresh ginger, grated
- 3 tablespoons olive oil, divided
- 2 teaspoons salt
- Ground black pepper, to taste
- 750 ml water or vegetable stock, plus more to thin
Instructions
- 1Heat the oven to 220C (425F).
- 2Toss the pumpkin, celery root, and carrot with 2 tablespoons of the olive oil and a pinch of salt on a sheet pan.
- 3Roast for 25 to 30 minutes, turning once, until the edges brown and the pumpkin is fully tender.
- 4Meanwhile, heat the remaining oil in a soup pot over medium-low heat. Cook the onion, garlic, and ginger gently for 5 to 7 minutes, until soft and fragrant but not browned.
- 5Add the roasted vegetables to the pot and pour in the water or stock.
- 6Simmer for 5 minutes so the flavors come together.
- 7Blend until completely smooth, adding more liquid to reach the texture you want.
- 8Season with salt and black pepper, bring just back to a boil, and serve hot.
Cook's Note
Roast until the vegetables are fully tender and browned at the edges; the color is where the flavor lives. Blend longer than feels necessary, celery root needs a full minute to turn silky instead of grainy.
Best Served With
Toast, grilled bread, or roasted vegetables
Why This Recipe Works
Roasting the pumpkin, celery root, and carrot browns their edges and concentrates their sugars, so the soup tastes deeper without any cream. Ginger and gently cooked aromatics keep that roasted sweetness bright, and blending turns it all into a smooth, fuller bowl.
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.
Leftover Strategy
Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of water or broth to loosen the texture.
Want to impress guests with this dish? Ask Jeff →
Pairing
Ginger tea ↗ or dry cider fits the creamy pumpkin and warm spice; salted pepitas ↗ make an easy pantry-side crunch.
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