What gives the soup its heat? Not chile peppers this time, but some freshly minced ginger. I love the zing ginger brings to the soup. (If it’s too much for you, just scale back.) This recipe is a major upgrade from a soup we posted in 2006. I was never quite satisfied with that soup. This one nails it. If you liked the original, I think you’ll love the new and improved version! (BTW, you can still find the original on the Internet Archive here. Look for unblemished gourds that are heavy for their size. The stem should be withered and intact (it shows that it aged on the vine), and the skin should be free of bruises and hard all around. Whole pumpkins can be stored in a cool dry place for weeks, until ready to cook.
How to Choose Fresh Ginger
We may sometimes call ginger a root, but it is actually a rhizome. It’s sold by a pound in the produce section usually near garlic and onions. Look for ginger with firm, thin skin. It should not look dried out or fibrous, and should not have any soft spots. When you bring it up to your nose, it should smell spicy. Here are some tips on how to store fresh ginger.
How to Cook Pumpkin: Our Tips and Tricks!
Be sure to line your pan with aluminum foil or parchment before baking your pumpkins for easy clean up. Save the seeds to make roasted pumpkin seeds! Pierce the pumpkin with a fork to check for done-ness. A fork should easily go through the soft, cooked flesh. Cool the pumpkin completely before scooping out the flesh. Freeze in one- or two-cup portions in freezer-safe ziptiop bags for easy use later. Have too much pumpkin left? Try another one of our pumpkin recipes!
Swaps and Substitutions
If you don’t have any fresh ginger on hand, you can use dried ginger powder instead.For ease, use canned pumpkin instead of fresh. Just be sure you’re using 100% pure pumpkin and not pumpkin pie pumpkin, which is pre-seasoned.This recipe will work with other autumn squashes, like butternut squash or even kobocha squash puree.If you don’t like curry powder or any of the other spices, feel free to replace with other spices you like, or just leave out.For a dairy-free option, replace the heavy cream and yogurt with coconut cream (which is thicker than coconut milk, but coconut milk will also work just fine).For a vegetarian recipe, use vegetable stock instead of chicken stock.
How to Store and Reheat Pumpkin Soup
It’s best to store this soup after puréeing, before adding the heavy cream. Stop at that point, and cool the soup to room temperature. You can then store the soup for three to five days in the refrigerator or for about three months in the freezer. Best to defrost the pumpkin soup in the refrigerator overnight before reheating. But if you didn’t plan ahead, you can defrost the soup in the microwave in two-minute bursts. Break up the soup into slush and making sure it’s liquid enough. Then, reheat the soup by warming it gently in a heavy bottomed pot over low heat, stirring occasionally until it’s piping hot. Stir in heavy cream at the end, just before serving.
More Fall-Inspired Soups and Stews to Try!
Creamy Pumpkin Soup With Smoked Paprika Potato Leek Soup Creamy Kabocha Squash Stew Pressure Cooker Butternut Squash Soup Creamy Sweet Potato Soup
Add the minced garlic and ginger, and cook another minute. Add the curry powder, cumin, coriander, cinnamon, and salt. Cook for another 2 minutes. Increase the heat to high and bring to a boil. Once boiling, reduce heat to low. Cover and simmer for 10 to 15 minutes. When ready to serve, portion out into bowls. Drizzle with plain yogurt that has been thinned with a little water. Sprinkle with toasted pumpkin seeds. Serve hot, warm or at room temperature.
