First cold evening of fall and my brain goes straight to pumpkin soup. Big pot, gentle simmer, cozy smell in the kitchen. Honestly, it’s a hug in a bowl.
I roast the pumpkin first — makes it sweeter and deeper in flavor, and the color goes all golden and happy. Then it gets blended smooth with fresh ginger. Ginger’s not just there for show; it cuts the sweetness and adds a warm little kick that wakes the whole pot up.
Cream? A small glug makes it super silky. If I’m cooking for friends who want it lighter, I swap in coconut milk and it picks up a soft, kinda tropical note. Both work. I’d say use whatever you’ve got.
Serve it hot with crusty bread on the side, because you’ll want to mop the bowl clean. Trust me, you’ll want more bread.
Soup base
-
1
kg
pumpkin, peeled, seeded, and cubed
-
1
medium
onion, chopped
-
2
cloves
garlic, minced
-
2
cm
fresh ginger root, grated
-
750
ml
vegetable broth
-
100
ml
cooking cream or coconut milk
-
2
tbsp
olive oil
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the pumpkin
Cook the soup
-
Sauté the aromatics
In a large pot, heat a little olive oil and sauté onion until translucent. Add garlic and ginger, cooking for another minute.
-
Simmer and blend
Add roasted pumpkin and vegetable broth to the pot. Simmer for 10 minutes, then blend until silky smooth.
-
Finish and serve
Stir in cream or coconut milk, season to taste, and serve hot with crusty bread.
Note: You can replace cream with coconut milk for a dairy-free version.
Updated: August 30, 2025