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Pumpkin and ginger soup with orange

7 January 2018 | Last Updated: 16 October 2019

Delicious, warming and flavorful pumpkin soup. Ginger adds warmth and a spicy kick and orange a hint of sweetness. This pumpkin and ginger soup is so easy and can be made with just 5 main ingredients. You’ll love it! I like to serve it with these puff pastry cheese straws.

two bowls with Pumpkin and ginger soup with orange

SOUP INGREDIENTS:

You only need 5 main ingredients to make this soup!

Pumpkin and ginger soup with orange ingredients

What kind of pumpkin/squash is best:

I like this soup just a little more with pumpkin that with butternut squash. The soup made with butternut squash will be a little sweeter. The difference in taste is not significant, so feel free to use any pumpkin/squash type that you like.

Pumpkin puree vs uncooked pumpkin chunks:

This soup can be made either with pumpkin puree (homemade or canned) or with raw pumpkin, cut into small chunks. It tastes a little better with roasted pumpkin (or pumpkin puree). I feel that when roasting the pumpkin its flavor is more concentrated and sweet. Browning the pieces also brings the additional flavor. The difference in taste is not huge though, so just use what you have on hand. Roasting the pumpkin and making your own pumpkin puree is super easy and simple.

How to make pumpkin puree:

Cut the pumpkin/squash into equal size big chunks (skin-on). Arrange them on a baking tray, skin-side down, bake at 200°C / 400°F / Gas Mark 6 for 30-60 minutes, until the pumpkin is soft (the baking time will depend on the size of the pieces and the pumpkin variety). Use a spoon to peel the pumpkin, puree the flesh with an immersion (hand) blender or in a food processor until smooth. Unused puree can be frozen and kept for several months in the freezer. You can also peel the pumpkin, prior to toasting it. It will be tastier (chunks browned at the bottom = more flavor), but it takes a little longer.

Pumpkin and ginger soup with orange is being scooped with a spoon

Pumpkin and ginger soup with orange – step-by-step:

STEP 1: Dice the onion, grate the ginger and orange zest, juice the oranges.

STEP 2: In a large pot, heat the oil over medium heat, add the onion and cook for about 8 minutes until soft and translucent.

STEP 3: Add the grated ginger and orange zest, cook, stirring for about 1 minute.
STEP 4: Add the pumpkin puree (or uncooked pumpkin chunks).

STEP 5: Add the broth.

STEP 6: Add the orange juice.

STEP 7: Simmer for 5 minutes (when using uncooked pumpkin, simmer for 15 minutes). Season with salt and pepper, to taste. You can add more broth or more pumpkin puree if your soup is too thick or too thin.

Pumpkin and ginger soup with orange in a bowl

How to serve pumpkin and ginger soup:

  • This soup tastes pretty great on its own but I like it with a dollop of plain yogurt, which cuts a little through the sweetness of the soup.
  • You can also top it with toasted pumpkin seeds.
    How to toast pumpkin seeds: add to a dry pan and toast until fragrant and you start to hear them pop. Immediately remove them from the pan because they can easily burn.
  • You could sprinkle it with chili flakes, for a pop of color and to make it spicier.
  • A piece of crusty bread, garlic bread, herb bread. I served it with puff pastry cheese straws. It’s a great combo!

Storing and freezing tips:

This soup can be stored in the fridge for up to 3 days and tastes the same when reheated. It’s also very freezer-friendly. Freeze for up to 6 months.

My other pumpkin recipes:

Pumpkin and ginger soup with orange

Delicious, warming and flavorful pumpkin soup. It’s easy, quick to make and kids love it!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 209kcal
Author Aleksandra

Ingredients

  • 1 medium onion diced
  • 2 tablespoons frying oil
  • 1.5- inch piece of fresh ginger 4 cm, grated
  • 1 heaped teaspoon grated orange zest preferably from an organic orange
  • 4 cups vegetable broth 1 liter
  • 4 cups pumpkin puree 2.2 lbs/1 kg, OR 1.5 lbs/700g raw pumpkin chunks
  • 1/2 cup orange juice 120ml, from 2 small oranges
  • salt and pepper to taste
  • to garnish: plain yoghurt toasted pumpkin seeds

Instructions

  • In a large pot, heat the oil over medium heat, add the onion and cook for about 8 minutes until soft and translucent.
  • Add the grated ginger and orange zest, cook, stirring for about 1 minute.
  • Add the pumpkin puree (or uncooked pumpkin chunks), broth and orange juice, simmer for 5 minutes (when using uncooked pumpkin, simmer for 15 minutes).
  • Season with salt and pepper, to taste.
  • Serve with a dollop of yogurt and toasted pumpkin seeds on top.
  • Enjoy!

Notes

  • Soup consistency: You can add more broth or more pumpkin puree if your soup is too thick or too thin.
  • How to toast pumpkin seeds: add to a dry pan and toast until fragrant and you start to hear them pop. Immediately remove them from the pan because they can easily burn.
  • Pumpkin vs butternut squash: I like this soup just a little more with pumpkin that with butternut squash.
  • Pumpkin puree vs uncooked pumpkin chunks: This soup tastes a little better with roasted pumpkin (pumpkin puree), but the difference in taste is not huge.
  • How to make pumpkin puree: cut the pumpkin/squash into equal size big chunks (skin-on). Arrange them on a baking tray, skin-side down, bake at 200°C / 400°F / Gas Mark 6, no fan (or reduce the temp. by 20°) for 30-60 minutes, until the pumpkin is soft (the baking time will depend on the size of the pieces and the pumpkin variety). Use a spoon peel the pumpkin, puree the flesh with an immersion (hand) blender or in food processor until smooth. Unused puree can be frozen and kept for several months in the freezer. You can also peel the pumpkin, prior to toasting it. It will be tastier (chunks browned at the bottom = more flavor), but it takes a little longer.
  • Storing and freezing tips: store in the fridge for up to 3. This soup is very freezer-friendly. Freeze for up to 6 months. 1 cup = 240-250 ml
  • Calories count = 1/4 of the recipe.

Nutrition

Calories: 209kcal
Course Main Course, Soup
Cuisine international
Keyword pumpkin and ginger soup, pumpkin ginger and orange soup

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

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