This soup is spicy, creamy and flavourful, thanks to the combination of pumpkin, carrots, spices and fresh ginger.
It is made with simple ingredients like olive oil and chicken stock.
This soup can be customized by adding toppings like pumpkin seeds
It is a perfect dish to warm you up on chilly autumn days.
This recipe is easy to follow and can be made in just a few steps.

Welcome to the ultimate fall recipe for a cosy and comforting meal: Spicy Carrot Ginger Pumpkin Soup. As the temperature drops and the leaves change colour, there’s nothing like a warm bowl of soup. This creamy and flavourful soup combines the goodness of pumpkin, the sweetness of carrots, and the warmth of fresh ginger and spices to create a truly delicious and satisfying dish.

The earthy and slightly sweet flavour of the pumpkin pairs perfectly with the natural sweetness of the carrots. Adding fresh ginger and spices adds a subtle kick of warmth and spice that takes this soup to another level.

The Perfect Trio: Carrot, Ginger, and Pumpkin

Carrots, ginger, and pumpkin – these three ingredients come together to create a flavour that screams Autumn.

Why These Ingredients Shine in Autumn

Autumn brings out the best in carrots, ginger, and pumpkins. These ingredients shine due to their earthy and comforting flavours, which align perfectly with the season’s cosy feel. Carrots are at their sweetest, ginger adds a zing to dishes, and pumpkins offer a hearty and rich flavour profile. Together, they create a harmonious blend that warms the soul during the chilly days of fall.

Nutritional Benefits of Each Ingredient

Carrots are rich in vitamin C, benefiting your immune system, while ginger aids digestion and reduces inflammation. Pumpkins offer dietary fibre for a healthy gut and are low in calories. This trio provides a powerhouse of nutrients perfect for the fall season. Enjoy the goodness of these ingredients in a warm, creamy bowl of carrot ginger pumpkin soup. Enhance your meal with a sprinkle of pumpkin seeds for added crunch and nutrition.

Preparing Your Ingredients

Before diving into making the Carrot Ginger Pumpkin Soup, it’s important to prepare your ingredients. Here are a few key steps to get you started:

Roast pumpkin seeds: Toast them in the oven until crispy and golden brown. These make a delicious garnish for the soup.
Peel and grate fresh ginger: Use a vegetable peeler to remove the skin from the ginger root, then grate it finely using a grater or a microplane. Fresh ginger adds a zingy and spicy kick to the soup.
Pumpkin puree—For simplicity, a can of pumpkin puree does the trick and is super easy to find all year round.
Soffrito – a vegetable medley of carrots, celery, onion and garlic form a flavourful base to the soup
Curry powder gives the soup spice, a nice flavour, and warmth.
Chicken stock – serves as the soup base, but you could use vegetable stock if you prefer
Double cream – I love a creamy, rich soup, so I have opted for double cream, but you can use your favourite cream substitute or even use coconut milk
Toasted pumpkin seeds – used as a garnish (optional)

Selecting the Best Pumpkin Variety for Soup

It’s important to choose the right pumpkin variety when making pumpkin soup. Look for pumpkin puree or canned pumpkin for convenience and ease. Butternut squash is a great option if you prefer fresh pumpkin. It has a flavour and texture similar to pumpkin. When selecting your pumpkin or butternut squash, ensure the flesh is firm and free from mould or soft spots. The flesh should be bright orange, indicating ripeness.

Tips for Fresh Ginger and Carrots

When working with fresh ginger for this soup, peel it before mincing or grating. Ginger root can be quite fibrous, so peeling it will ensure a smooth texture in the soup. The easiest way to do this is by scraping the skin off with the tip of a spoon – that way you only take the skin off and not any flesh. For the best flavour, choose sweet and tender carrots. If possible, opt for organic carrots, which tend to be sweeter. You can also add fresh herbs like parsley or cilantro for freshness and flavour. Chop them finely and sprinkle them on top of the soup just before serving.

the flavours. Remember to taste the soup after reheating and adjust the seasonings if needed.

How To Make Spicy Carrot Ginger Pumpkin Soup

Start by building flavour with the soffrito base. Use a food processor to blitz the vegetables until they are uniformly chopped into small pieces. Cook on low for 15 minutes to extract as much flavour from the vegetables.
When the soffrito is ready, bloom the spices for a couple of minutes along with the soffrito.
The stock and pumpkin puree are then added. Simmer for 10-15 minutes before being blitzed to get nice and velvety smooth.
To make the soup extra rich, stir double cream into the soup at the end for a silky smooth, creamy soup.

Customizing Your Soup

One of the great things about this carrot ginger pumpkin soup is that you can easily customize it to your liking. You can also adjust the amount of curry powder to suit your taste preferences. If you like a spicier soup, add a bit more curry powder. If you prefer a milder flavour, use less. Feel free to experiment and make your own soup by adding your favourite spices or herbs.

Adjusting Thickness and Spiciness

If you find that your soup is too thick, you can adjust the consistency by adding more stock or water. Simply pour in a little until you reach your desired thickness. On the other hand, if you prefer a thicker soup, you can let it simmer for a bit longer to allow the liquid to evaporate. If you find the soup too spicy, you can balance the flavours by adding a touch of sweetness, such as a teaspoon of honey or maple syrup. Similarly, if you want to add more heat, sprinkle in some extra curry powder or chilli flakes.

Vegan and Gluten-Free Variations

This carrot ginger pumpkin soup can be made vegan using vegetable stock instead of chicken stock, making it suitable for various dietary preferences. The creamy texture could be achieved using coconut milk instead of double cream, which is dairy-free and adds a subtle sweetness to the soup.

What to Serve With Your Soup

When serving this carrot ginger pumpkin soup, you may wonder what to pair it with for a complete meal. A slice of crusty sourdough bread is always a classic choice to dip into the soup and add some texture. If you’re looking for a lighter option, a kale salad with a tangy dressing can complement the flavours of the soup. Combining warm and creamy soup with a refreshing salad creates a well-rounded and satisfying meal. Feel free to get creative and experiment with different side dishes to find your perfect pairing.

Pairing with Seasonal Main Dishes

During the fall season, there are many delicious seasonal main dishes that would pair well with this carrot ginger pumpkin soup. Roasted Brussels sprouts with a balsamic glaze would provide a hearty and flavourful accompaniment.

Storing and Reheating Tips

If you have any leftovers of this carrot ginger pumpkin soup, store them in an airtight container in the refrigerator for up to 5 days. When reheating the soup, you can do so on the stovetop over medium heat or in the microwave until heated through. When refrigerated, the soup may thicken slightly, but you can easily adjust the consistency by adding a little vegetable stock or water when reheating. The blended soup may separate slightly, but a quick stir before serving will bring it back together.

Best Practices for Refrigeration

To ensure the best quality and freshness of the soup when refrigerating, transfer it to an airtight container as soon as it has cooled down. This will prevent any odours from permeating the soup and help maintain its flavour. Labelling the container with the date it was made is also a good idea to keep track of its freshness. When reheating the soup, check for any signs of spoilage, such as an off smell or unusual texture. If the soup doesn’t taste or smell fresh, it’s best to discard it to avoid any potential foodborne illnesses. Always use your best judgment when it comes to food safety.

How to Reheat Without Losing Flavour

When reheating this carrot ginger pumpkin soup, it’s important to do so gently to prevent the loss of flavour and maintain its creamy texture. If using the stovetop, heat the soup over medium heat, stirring occasionally to ensure even heating. Avoid bringing the soup to a boil, which can destroy the flavours. If using a microwave, heat the soup in short intervals, stirring in between, to prevent overheating. This will help retain the soup’s creamy texture and preserve

Frequently Asked Questions

Can I Freeze This Soup?

Yes, you can freeze this carrot ginger pumpkin soup. Allow the soup to cool completely before transferring it to a freezer-safe container or zip-top bag. Make sure to label the container with the date and the contents. The soup can be frozen for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight and reheat on the stovetop or microwave until heated.

What Can I Substitute for Ginger?

If you don’t have fresh ginger, substitute it with 1/2 teaspoon of ground ginger. This will provide a flavour profile similar to that of the soup. Alternatively, you can experiment with other aromatic ingredients like fresh herbs or spices. For example, add a pinch of dried thyme or a drizzle of extra virgin olive or avocado oil for flavour.

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