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5 from 5 votes
Roasted Pumpkin Ginger Soup - A delicious Asian-inspired soup that's super flavorful and loaded with lots of healthy veggies.
Roasted Pumpkin Soup with Ginger Cream
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins

A delicious Asian-inspired soup that's super flavorful and loaded with lots of healthy veggies.

Course: Soup
Cuisine: American, Asian
Servings: 12 appetizer portions served in the mini pumpkins
Calories: 112 kcal
Author: Chris Scheuer
For the soup:
  • 4 cups diced peeled pumpkin
  • 1 medium onion peeled and sliced in 1-inch wedges
  • 4 medium carrots peeled and cut in 2-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 Tbsp. butter
  • 1 Tbsp. extra virgin olive oil
  • 4 medium garlic cloves minced
  • 1 tablespoon freshly grated ginger grate a little extra for the Ginger Cream topping (below)
  • 2 teaspoon ground coriander
  • 1 teaspoon cumin
  • ½ teaspoon red pepper flakes
  • 6 cups low sodium chicken broth
  • 1 medium potato chopped into approximately 1 ½-inch pieces
  • ½ cup cilantro packed
  • 1 tablespoon honey
  • ½ cup Greek yogurt I like whole milk Greek yogurt for this, but you can use whatever type you prefer.
  • 1 teaspoon sea salt more if needed
  • ½ teaspoon freshly ground black pepper
  • toasted pine nuts** for garnish
  • fresh cilantro springs for garnish
For the Ginger Cream:
  • ¼ cup Greek Yogurt
  • 3 tablespoons half and half or milk
  • 1 teaspoon honey
  • 2 teaspoons freshly grated ginger
  • a pinch of sea salt
  1. Preheat the oven to 425° F. Line a sheet pan with foil or parchment paper.
  2. Place diced pumpkin, onion wedges and carrot pieces on the prepared sheet pan. Drizzle with olive oil and sprinkle with sea salt and pepper. Toss lightly to coat veggies with oil. Roast for 20 minutes or until veggies are beginning to turn golden, stirring halfway through.
  3. While the veggies are roasting, heat the 1 tablespoon butter and olive oil in a large Dutch oven or soup pan over medium heat. When the butter is melted add garlic, ginger, coriander, cumin and red pepper flakes. Cook for 30 seconds, stirring continuously.
  4. Add the chicken broth, potato, cilantro, honey and roasted veggies. Bring to a boil then reduce to a steady simmer. Simmer, uncovered for 15-20 minutes or until potatoes are tender.
  5. Blend with an immersion blender till silky smooth or blend in batches in a regular blender*.
  6. If using a regular blender, return soup to pot, add Greek yogurt and whisk until smooth. If soup is too thick, add more chicken stock.
  7. Taste and season, if needed with more sea salt and pepper. Serve hot with a swirl of Ginger Cream (see below), a scatter of toasted pine nuts** and a sprig of fresh cilantro.
  8. For the Ginger Cream, combine all ingredients and stir until well combined. Add a few small dollops on top of each soup serving and swirl with a toothpick or skewer for a pretty pattern.
Recipe Notes

*If using a regular blender, be sure to let mixture cool off a bit before pureeing. Also remove the center piece of the blender lid and cover it with a clean kitchen towel. The towel will avoid spatters but will allow steam to escape. This will prevent explosions which can occur from the hot liquid expanding as it's blended.

** To toast pine nuts, place in a small pan and heat over medium heat for 2-3 minutes or until golden. Stir frequently and watch carefully. Buying pine nuts is a bit like buying gold. They can easily go from golden to burned and that's a very sad day!

***To prepare mini pumpkins to use as soup bowls as pictured, cut a small slice off of the top of each pumpkin. Preheat oven to 425˚F. Line a sheet pan with foil and grease lightly with olive oil. Rub the cut pumpkins all over with olive oil and place, cut side down, on the prepared sheet pan. Roast on the lowest oven rack for 15 minutes or until just beginning to get tender. Scoop out the insides leaving a ¼-inch edge. I used a small scalloped cookie cutter for a decorative edge. I inserted the cookie cutter into the top of the cut pumpkin and then removed it. I scooped out the pulp and seeds with a melon scooper to retain the scalloped look. You could also use a round cookie cutter for a smooth, round edge, if desired.

Nutrition Facts
Roasted Pumpkin Soup with Ginger Cream
Amount Per Serving
Calories 112 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 456mg20%
Potassium 413mg12%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 4g4%
Protein 4g8%
Vitamin A 6800IU136%
Vitamin C 7.7mg9%
Calcium 46mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.