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Creamy Roasted Pumpkin Ginger Soup

Because pumpkins.

Angela's Featured on
by Angela Gallardo in Holiday, Lunch & Dinner, Recipes

pumpkin ginger

pumpkin ginger

More soup here at Bare Root.  But this is one of my favorite seasonal soups (I think I always say that…):  Roasted Pumpkin Ginger.  We don’t get every type of seasonal produce grown here in AZ but squash is one that we do well!  (as you may have noticed here, here, and here)  Local farms like Sunizona, Agritopia, and Crooked Sky have a great selection, in particular the sugar baby pie pumpkin!

Each of the farms’ produce can be found at local markets (some of which I have listed here) but you can check their sites for current locations.  My personal favorite way to access this awesome local product is all mixed together in a CSA box through Chow Locally.  Chow Locally has been the inspiration for most all recipes in the In Season section here at Bare Root.  I LOVE the superior quality of organically grown produce and a CSA box is the most affordable way I’ve found to fit it into our budget.

Roasting off your pie pumpkin is an extra step that will bring a new flavor dimension to your soup.  Plus, it offers the advantage of do-ahead to make the day-off soup prep go much faster, if desired.  Carrots bring a slight sweetness, while ginger adds a nice tangy balance.

What’s your favorite use for pie pumpkins?

Get a printable PDF of the recipe

Roasted Pumpkin Ginger Soup

Yields:  4-6 servings

1 small to medium pie pumpkin

Avocado oil

1 medium sweet or white onion, chopped

4 carrots, chopped

2 garlic cloves, minced

¼ c. white wine (optional)

3 c. bone broth or stock of choice

2 sprigs fresh thyme, leaves removed

3 fresh sage leaves, minced

2″ knob fresh ginger, peeled & grated

1 tsp. ground cinnamon

Sea salt & pepper, to taste

Optional to garnish:  toasted pepitas & good quality EVOO


Preheat oven to 375F.  Line a baking sheet with foil or parchment.  Cut the pumpkin in half and scoop out the seeds.  Coat the inside flesh generously with avocado oil, salt, and pepper.  Cook the pumpkin cut side down for 60-75 minutes (dependent on the size of your pumpkin), or until fork tender.  Set aside until cool enough to handle, about 15 minutes.  Scoop the flesh out and reserve for soup.

Heat a large soup pot or dutch oven over medium high heat.  Grease generously with avocado oil and add the onion, carrot, and garlic.  Saute until softened, about 10 minutes.  Add the white wine and scrape any browned bits from the bottom.  Add the broth, reserved pumpkin, thyme, sage, ginger, and cinnamon.  Stir well.  Cover and cook 20 minutes.

Remove from heat and puree with either an immersion blender or by small batches in a high-powered blender (take care with this method:  blending hot mixtures can cause pressure build up in blenders, which can equal eruptions and burns!).  This step is optional, as the soup can also be enjoyed chunky.  Season with salt and pepper to taste and garnish with toasted pepitas, as desired.

  1. Karen Crawford says:

    This would have been delicious, but I wasn’t fond of the cinnamon in it. Tried to tone it down by adding coconut milk. Marginally better. No cinnamon next time.

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