Soup can be totally satisfying and phenomenally healthy if you make it with the right ingredients. In today’s recipe the “right” ingredients include warming herbs and spices like ginger, garlic, green chilli, and pepper. This Pumpkin Carrot Soup with Ginger is creamy, soothing and delicious! Ginger is a very warming spice, which makes this soup a perfect winter-warmer.
The most common pumpkin is the orange hokkaido, which is a good one to cook with because it doesn’t need peeling if you buy an organic one. This orange soup is a powerhouse of vitamins and is such a comforting winter treat with its warming sunny colour.
Pumpkin along with carrots, shallots, chilli, garlic and a hint of fresh ginger is sautéed and blended to create this simple yet tasty soup. Perfect for lunch or dinner. Pumpkin Carrot soup with ginger is sort of my way of bridging the seasons. It’s totally a perfectly acceptable meal any time of year (at least for me), but it’s even more perfect during fall and winter. This soup is a celebration of freshness both in the body and in the season. I was feeling inspired to create something that tastes clean and bright, especially because of the cold temperatures we’ve been experiencing here in Germany.
Quickly moving on…Here is everything you’ll need to make your pumpkin carrot soup with ginger 
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Oops!!….I forgot to place the carrot in the frame..Ok you guys add it to the recipe;-).
Step-by-Step process in making Pumpkin carrot soup with ginger:
- Dice pumpkin into small cubes. For this make thin cuts lengthwise and then run your knife in the other direction, dicing it up. I’m not peeling since it is organic one.
- Grab a carrot, peel and dice into cubes.
- I love the delicate flavour of the shallot in the soup but one small size regular onion will work as a substitute if you don’t have shallot. Peel off the skin and chop a shallot.
- Mince a clove of garlic, ½ an inch of ginger and a green chilli.
- Heat oil in a saucepan over medium-high heat, toss in the shallot, ginger, garlic and green chilli and stir till it is translucent.
- Now add diced pumpkin and carrot.
- Close the lid and cook for a 3 to 4 minutes, until they begin to soften.
- Next, add one cup of milk and a cup of water.
- Add chopped coriander and chives. I love the taste of chives in my soup.
- Bring it to a simmer and boil for 5 minute and turn off the heat.
- Puree the soup using an immersion hand blender, a food processor or blender until smooth.
- Season to your taste with salt and pepper.
- Give the soup an extra ginger kick by grating some fresh ginger over the bowls just before serving. Every spoonful of this steaming bowl of sunshine is loaded with rich, warm layers of flavour and just a hint of spice.
- Here you go!! Pumpkin Carrot soup with ginger is ready to be served with a bread of your choice. My favourite is garlic bread…What’s yours??
Pumpkin Carrot Soup with Ginger
Ingredients
- 1 Tablespoon olive oil
- 1 shallot peeled and chopped
- 1 green chilli minced
- 1 clove garlic minced
- ½ an inch ginger minced
- 300 grams pumpkin washed and diced You need not peel if it is organic one
- 1 large carrot washed peeled and diced
- 1 cup low fat milk optional, but then adjust water accordingly
- 1 cup water
- 2 Tablespoon chopped coriander
- 1 tablespoon finely chopped chives
- Required salt and pepper for seasoning
Instructions
- Heat oil in a saucepan over medium-high heat, toss in the shallot, ginger, garlic and green chilli and stir till they turn translucent.
- Now add pumpkin and carrot. Close the lid Cook for a few minutes, until they begin to soften.
- Next, add one cup of milk and a cup of water.
- Bring it to a simmer, boil for 5 minutes and turn off the heat.
- Puree the soup using an immersion hand blender, a food processor or blender until smooth.
- Season to your taste with salt and pepper and serve hot with a bread of your choice.
- Give the soup an extra ginger kick by grating some fresh ginger over the bowls just before serving.
Notes
You can avoid milk if you do not like it. You can substitute with yoghurt or totally avoid milk and yoghurt. Adjust water accordingly.
At the end, add half cup of orange juice to give it a twist, it tastes awesome.
You can also add half a cup of coconut milk and spice it up with half teaspoon of curry powder and bring it to a boil to give it a Thai taste.
In addition, you can top the soup with toasted pumpkin seeds for a nice crunch and presentation benefits (unfortunately I don’t have them today;-)).
Do check out for some Indian soup varieties like Pepper rasam, Mixed Vegetable sambar, which can also be enjoyed as soups in addition to having with rice.
Happy Cooking 🙂
Padma
