Misty fog outside the windows, golden leaves on the trees and the smell of woodsmoke in the air? It must be my favourite season, autumn! And what better recipe to celebrate the fall than my delicious Pumpkin Orange and Ginger Soup.
It’s October which means the internet is awash with all things pumpkin related in the lead up to Halloween. Pumpkins and squash are some of my favourite vegetables, so I’m always looking for ways to cook with them. While they are so tasty simply roasted or cooked up into a traditional Pumpkin Risotto, I think they are most delicious when blended up into a silky-smooth, brightly coloured soup.
What makes this soup recipe so different?
I like to give my pumpkin soup a lift by including plenty of warming fresh ginger and bright and zesty orange. When it is grey and cool outside, Pumpkin Orange and Ginger Soup is like sunshine in a bowl. Generously dolloped with tangy Greek yoghurt and served with crusty toasted bread, it is the ideal recipe to welcome in the season.
What are the best pumpkins to use for soup?
I love cooking with the dark orange Hokkaido or Red Kuri pumpkin. This sort of pumpkin is cooked and blended up with the skin on which gives the resulting soup a stunning colour. Otherwise, this recipe works very well with butternut pumpkins too
Soups are the ultimate prepare ahead meal!
Through the cooler months of the year, I always have a pot of soup on the go. Soup is wonderfully frugal, can easily feed a crowd and is great for batching up and preparing in advance. Pumpkin Orange and Ginger Soup is fantastic for freezing, so it’s worth making a double batch and freezing some for later.
Fancy a different flavour soup? Why not try one of these?
Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!
- 2 Tbsp butter
- 1 red onion, sliced
- 1.5 kilo Hokkaido pumpkin / Red Kurt squash
- 2 cloves garlic, finely diced
- 750ml vegetable stock
- 2 Tbsp finely grated ginger
- 2 sprigs fresh thyme, leaves only
- ½ tsp chilli flakes
- ¼ tsp fennel seeds
- zest of 1 orange, finely grated
- juice of half an orange
- sea salt and freshly ground black pepper
- 4 Tbsp Greek yoghurt
- 2 Tbsp sunflower or pumpkin seeds (optional)
- SAUTÉ THE ONION: Heat the butter in a large, heavy-based saucepan until melted. Over medium-low heat, cook the onion gently for 5 minutes, until softened but not browned.
- PREPARE THE PUMPKIN: Meanwhile, wash the pumpkin, cut it in half and scoop out the seeds. Dice the pumpkin into 2cm (1 in.) cubes.
- SAUTÉ THE PUMPKIN: Add the pumpkin and garlic to the pan and cook for two minutes, until fragrant.
- COOK THE SOUP: Add the vegetable stock, ginger, thyme, chilli, fennel and orange zest to the saucepan. Season with salt and pepper, then bring to the boil. Reduce the heat and cook, stirring occasionally, for 30 minutes until the pumpkin is soft and easily pierced with a fork.
- BLEND THE SOUP: Remove the soup from the heat, then blend until completely smooth using an immersion or hand blender. Stir through the orange juice, then taste and adjust seasoning as necessary.
- SERVE: Divide the soup between warmed bowls, drizzle over the yoghurt and scatter over the seeds and serve immediately with crusty toasted bread.
If you ever have trouble grating ginger, the trick is to keep it in the freezer. Not only does it stay fresh indefinitely, it is much easier to grate!
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Nutrition Information:Yield: 4 Serving Size: 1 bowl
Amount Per Serving: Calories: 240Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 703mgCarbohydrates: 42gFiber: 7gSugar: 24gProtein: 6g
FREQUENTLY ASKED QUESTIONS
Do I need to remove the pumpkin skin to make Pumpkin Orange and Ginger Soup?
No, there is no need. Hokkaido or Red Kurt pumpkin have edible skin. If you are cooking another variety of pumpkin you will need to check if the skin is edible, though most popular pumpkin types these days have edible skin.
Can I freeze Pumpkin Orange and Ginger Soup?
You sure can! This is a fantastic soup to prepare in advance and freeze until you need it. Make sure to not add any yoghurt until after the soup has been reheated as it can split.
My pumpkin soup is too thick / too thin! How can I fix it?
The perfect pumpkin soup has a beautiful, velvet texture, but if yours is too thick or thin it is easy to fix.
TOO THICK: This is an easy fix, simply thin the soup with a little more stock or water and blend until smooth.
TOO THIN: The easiest and quickest way to thicken a watery soup is to use cornstarch/cornflour. Mix 2 tsp of cornstarch/cornflour with 4 Tbsp cold water in a small bowl. Heat the soup until it is nearly boiling, then drizzle in the cornstarch mixture a little at a time, stirring until the desired consistency is reached.