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Pumpkin Soup with Toasted Coriander and Ginger

This pumpkin soup is made by sautéing aromatics, blending cooked pumpkin with spices, and simmering until smooth. The dish features a velvety texture with a vibrant orange hue, accented by toasted coriander and a hint of fresh ginger. It results in a warm, comforting bowl that balances sweetness and spice with a silky finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cubed pumpkin butternut or other sweet variety
  • 1 tablespoon toasted coriander seeds lightly toasted and ground
  • 1 inch fresh ginger peeled and grated
  • 1 small onion diced
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • to taste salt
  • to taste freshly ground black pepper
  • a splash coconut milk optional, for mellowing

Equipment

  • Large pot or saucepan
  • Immersion blender or regular blender

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes, releasing a gentle aroma.
    2 cups cubed pumpkin
  2. Add the grated ginger and toasted coriander seeds to the pot. Stir for about 1 minute until fragrant, filling the kitchen with a warm, spicy aroma.
    2 cups cubed pumpkin
  3. Stir in the cubed pumpkin, coating it well with the spice mixture. Cook for 2-3 minutes, allowing the pumpkin to start softening and absorb the flavors.
    2 cups cubed pumpkin
  4. Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce the heat and let it simmer uncovered for about 15-20 minutes, until the pumpkin is tender and easily pierced with a fork.
    2 cups cubed pumpkin
  5. Use an immersion blender or transfer the mixture carefully to a blender and blend until smooth and velvety. Be cautious of hot splashes and take your time to achieve an even consistency.
  6. Return the blended soup to the pot if using a blender, then season with salt and freshly ground black pepper to taste. Warm gently, adjusting seasoning as desired.
    2 cups cubed pumpkin
  7. If desired, stir in a splash of coconut milk to mellow the spices and add richness. Warm through without boiling.
    2 cups cubed pumpkin
  8. Pour the hot soup into bowls, garnish with a sprinkle of toasted coriander or a swirl of coconut milk if desired, and serve immediately for the best flavor and aroma.

Notes

For extra flavor, toast the coriander seeds before grinding. Adjust spice levels by adding more ginger; mellow with coconut milk if too fiery. This soup pairs beautifully with crusty bread or a dollop of plain yogurt.