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Pumpkin & Ginger Soup

a warming pumpkin & ginger soup to beat the cold feeling of autumn storms.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Soup
Cuisine: gluten-free, vegan, vegetarian
Keyword: gluten-free, lactose-free, soy-free, vegan, vegetarian
Servings: 4 servings


  • 1 small pumpkin / squash
  • 3 small potatoes
  • 2 small carrots
  • 1/4 celeriac root
  • 1 onion
  • 3 cm ginger root
  • 3-4 tbsp olive oil
  • 2 bay leaves
  • salt & pepper
  • 2 tsp cumin
  • 1 tsp nutmeg
  • 2 tbsp pumpkin seeds
  • 1 litre water
  • 2 tsp veggie broth organic, no added sugar or artificials
  • 1 clove garlic
  • 1 tsp chilli flakes or more if you like
  • 3 twigs rosemary


  • First things first: Place a big pot on medium heat. While heating up, you can cut the onion, the garlic & ginger. (As you will puree the soup, they don't have to be the same size, so just get it in there!)
  • Once the pot is warm, add 2 tbsp of olive oil & the onion. Roast for a little bit, before adding the garlic & ginger. Let both caramelise for about 3 minutes.
  • While the onion & garlic caramelises, you should cut the carrot & celeriac root, as they tend to take longer then the other ingredients. Cut them into small cubes, but don't be to picky about it - remember, we will puree the soup lateron. Once cut, add them to the pot & stir every now and again. Let them roast for another 3-4 minutes.
  • Next on the list: Potatoes & Pumpkin. You can cut both into the same size & add it once you're finished. Keep stirring everything, so it all roasts equally well.
  • Now you can add the rosemary (just the way it is, no need to get the leaves off), the bay leaves, season with all the remaining spices & stir again.
  • Add the veggie broth & water. Stir well & reduce to low heat. Let it simmr for 20 minutes (the longer the better...). Once everything is soft, you can puree / blend it.
  • Serve with pumpkin seeds, olive oil, some bread on the side and topped with some sprouts. :-) Enjoy & Share this recipe. :-)