This rich and creamy pumpkin soup with ginger is healthy, warming and comforting - perfect for cold fall evenings!
Keyword: ginger soup, pumpkin soup
Author: Jovita | Yummy Addiction
2 1/2lb.(1.1kg) pumpkin
4tbspolive oil, divided
1pinchfreshly ground black pepper
2small onions, finely chopped
2medium potatoes, diced
1/4cupuncooked red lentils
1oz.(30g) fresh ginger, minced (and adjusted to taste)
1/2tspsalt, or more if needed
sour cream or heavy cream, for serving (skip for vegan)
toasted pumpkin seeds, for garnish
Preheat the oven to 350°F (175°C).
Peel the pumpkin and cut into chunks. Peel the carrot and cut into thick slices.
Line a baking sheet with parchment paper. Arrange the pumpkin and carrot in a single layer. Drizzle with the olive oil and honey. Sprinkle with the nutmeg, cinnamon, and black pepper. Toss.
Roast the vegetables for about 30 minutes, until tender.
Meanwhile, in a pot, heat the remaining tablespoon of olive oil. Add the onions and cook until softened. Add the garlic and cook for 30 seconds more, until fragrant. Pour in the vegetable broth and bring to a boil.
Add the potatoes and lentils. Cook until softened, for about 20 minutes.
Add the roasted pumpkin and carrot, ginger, and salt. Cook for 5 minutes more.
Remove from heat and puree using an immersion blender until smooth or transfer to a blender that can process hot liquids. If the soup is too thick to your liking, adjust the consistency by adding more boiling broth or water. Give a taste and adjust salt, if needed.
Serve garnished with toasted pumpkin seeds and with a dollop of sour cream or stir in some heavy cream, if desired.
The soup turns out pretty spicy with 1 oz. (30g) of ginger (even though I think that it absolutely has to be like it if it includes ginger) but you can reduce the amount if you still want to have that ginger flavor but less spiciness.