I love pumpkins and squashes. They are so tasty, full of nutrition, super versatile and you can make a whole range of meals from just one (size dependant). One of my go-to meals, once pumpkin season hits, is this glorious pumpkin, apple and ginger soup. It’s smooth, comforting and pretty cheap, with a sweetness from the apple and warmth from the ginger and nutmeg. It’s also great for using with Halloween pumpkins.
- 1 A Seasonal Delight
- 2 What Kind of Pumpkin?
- 3 Preparing the Soup
- 4 Cooking the Soup
- 5 Seasoning Your Soup
- 6 Pumpkin, Apple and Ginger Soup Recipe
- 7 Pumpkin, Apple and Ginger Soup
A Seasonal Delight
What I love about this recipe is that all the ingredients are at their best when pumpkins come into season. Delicious apples, tasty carrots, and fresh beautiful pumpkins are really an amazing combination.
This soup is just perfect for taking to work, as a warming evening meal or whenever you just want a hug in a bowl.
What Kind of Pumpkin?
Believe it or not, there are a whole variety of pumpkins and squashes – over a thousand. The most well known of these is the Halloween pumpkin which makes an appearance from October onwards with supermarkets packing their shelves with them, local farms offering to pick your own, and if you’ve grown your own then they’re being harvested now.
This soup is great with any variety of pumpkins and if you’re on a budget then the Halloween pumpkin is a good choice, it also helps reduce food waste rather than discarding the flesh. However, the Halloween pumpkin is grown for its size and aesthetics rather than its flavour. I’ve used the Halloween pumpkin for this recipe as it’s the easiest to get hold of and produces enough flesh for multiple meals. If you find other types, then give it a go – or try it with butternut squash.
Preparing pumpkins are a great way to get your kids involved with this meal. Grab two bowls and let them put the seeds in one bowl and the stringy guts in the other bowl. They can have lots of fun getting messy and learning about preparing a pumpkin to eat, not just for carving.
Preparing the Soup
This soup is pretty quick when it comes to cooking, however, the pumpkin can be the longest part of the preparation. If you’re using a large Halloween pumpkin then it can take some time to remove the guts, peel and dice.
As I’ve mentioned, any type of pumpkin or squash will work with this recipe and some are easier to prepare than others. For a Halloween pumpkin, I gut it from the bottom, especially if I’m using it for decoration at Halloween. It makes popping a candle in it so much easier than having to navigate with the stalk as a lid.
Once you’ve broken into the pumpkin you’re going to want to remove the seeds and the guts but don’t just throw the seeds away. The seeds can make a tasty snack, included in recipes, saved for planting next year, dried out for the birds or even used as a facemask.
If I’m using a Halloween pumpkin then I normally have a lot more than the recipe requires, a quarter of the pumpkin pictured is all I needed. So, I quite often cook the whole thing in one go – either by roasting or boiling. I then save it for different recipes, sometimes pureeing it or freezing it.
Note: if you cook the pumpkin ahead of time you will need to adjust the simmering time in the recipe and add your cooked pumpkin for about 5 minutes towards the end, just to heat it through.
The Other Ingredients
What you use for the rest of the recipe can be very flexible. The onion can be red or white/brown, I personally use red as that is what I normally have in the cupboards. The apple can be of any variety through I recommend a firmer one such as Granny Smith or Cox, apples such as Golden or Red Delicious are already soft. Ideally, use whatever is in season.
What I like about this soup is that it only has 11 ingredients: pumpkin, apple, carrot, onion, ginger, stock, water, nutmeg or allspice, oil, salt and pepper. However, you can mix it up a little with herbs and spices such as chilli or cinnamon.
Cooking the Soup
When it comes to the oil, I personally use olive oil but you can also use butter, coconut oil, or vegetable oil. This is only needed to gently fry the ingredients before adding stock.
There is nothing wrong with using stock cubes, which is why they’re in the ingredients list and I used them when creating this recipe but, nothing beats homemade stock. Homemade vegetable stock made from vegetable scraps is so easy to prepare and will pack your soup with even more nutrients as well as reduce food waste.
Once cooked, this soup is intended to be blitzed until smooth. This can be done either by a hand blender or with a food processor. Please, allow the soup to cool slightly before using a food processor or *Ninja-style blender like the one pictured below. The steam from the hot mixture can build pressure once the lid is secured making it a hazzard.
Seasoning Your Soup
My go-to seasonings for this recipe are nutmeg, salt and pepper. If you don’t have nutmeg then allspice works just as well or a pumpkin-spice seasoning. Then add salt and pepper to your own taste, I tend to be generous with the pepper as it works well with the ginger to add a little warmth to the soup.
Just before you dig in, you can add an option swirl of creme fraishe, a sprinkle of roasted pumpkin seeds, and a little more black pepper. Delicous with a slice of fresh bread or a bread roll.
Pumpkin, Apple and Ginger Soup Recipe
This recipe makes four servings and can be kept in the fridge for 3-4 days in a sealed container. Alternatively, you can freeze it and defrost before reheating which is a great option if you want to use a whole Halloween pumpkin. One of the reasons I like this recipe is because of how simple it easy and it can easily be doubled up.
The recipe can be shared or printed for a later date. I hope you enjoy, let me know in the comments if you give it a try or, if you have five minutes to spare you can review the recipe via the review function on the recipe card.
- 1 tablespoon olive oil
- 1 medium onion – chopped
- 1 medium apple (any kind) – chopped
- 1 small carrot – chopped
- 2 teaspoons of fresh ginger root - grated (roughly 10g)
- 450g pumpkin – deseeded, peeled and chopped
- 2 vegetable stock cubes
- 850ml of boiling water
- ¼ teaspoon ground nutmeg
- Pinch of salt and black pepper
- Heat the olive oil in a large saucepan and sauté the onion, apple and carrot for 3 - 4 minutes, until softened.
- Dissolve the stock cubes in the boiling water
- Add the ginger to the pan and stir well.
- Add the pumpkin and stock to the saucepan.
- Bring to the boil, then simmer gently without a lid for 20 minutes, until the vegetables are tender.
- Allow to cool slightly before transferring the soup to a blender or food processor and blend until smooth.
- Return to the saucepan, reheat and season to taste with allspice or nutmeg, salt and pepper.
If you're using pre-roasted pumpkin then reduce simmer time for the rest of the vegetables. until tender, and add pumpkin for the last five minutes to heat through.
Store in a sealed container in the fridge for 3-4 days or freeze once completely cook and defrost before reheating.
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Amount Per Serving: Calories: 100Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 384mgCarbohydrates: 17gFiber: 3gSugar: 9gProtein: 2g
Serving size may vary depending on the size of your ingredients. Nutrition value is an estimate and can change depending on ingredients, brands and quantities used.