Creamy Pumpkin-Ginger Soup
Pumpkin cooks until tender, then blends with cream, butter, and ginger into a silky soup finished with Parmesan and dill.
By Moow Editorial ·
- Blend the hot soup in batches if using a countertop blender, venting the lid so steam can escape safely.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 5 minutes
- Cook time: 25 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 300 kcal
- Protein: 5 g
- Carbohydrates: 15 g
- Fat: 26 g
- Sodium: 1863 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Soup
Have these measured and ready before you begin.
- 500 g (17.6 oz) pumpkin, diced
- 1 tablespoon finely grated fresh ginger, or 1 teaspoon ground ginger
- 1 cup (240 ml) heavy cream
- 1 tablespoon butter
- 2 teaspoons salt
- 3 cups (720 ml) low-sodium vegetable broth
For Serving
- 1/4 cup (1 ounce/28 g) finely grated Parmesan
- 1/2 bunch fresh dill, chopped
Directions
1. Place the pumpkin, broth, and salt in a pot and simmer for about 20 minutes, until very tender.
2. Add the butter, cream, and ginger.
3. Blend carefully until completely smooth.
4. Return to the heat and simmer for 5 minutes.
5. Ladle into bowls and finish with Parmesan and dill, if desired.
Sources
Contains milk. Vent the blender and work in batches with hot soup, or use an immersion blender. Refrigerate promptly and reheat leftovers to 165°F (74°C).