Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.
There's something utterly magical about the first whiff of fall air, isn't there? As the leaves turn to vibrant shades of red and gold, I find myself craving all things cozy and comforting. And what could be more comforting than a bowl of Gingerbread Spiced Pumpkin Soup? One of my collegues told me how their mother always made a pumpkin soup for the entire family back when they were kids.
This recipe isn't just about throwing some ingredients together; it's about capturing the essence of autumn in a bowl. The combination of sweet pumpkin, warm gingerbread spices, and a touch of creaminess creates a symphony of flavors that will delight your taste buds. What does this mean for you? A delicious, easy-to-make soup that's perfect for chilly evenings, holiday gatherings, or any time you need a little bit of autumnal bliss.
Don't let the 'gingerbread' part scare you off ā it's not overpowering at all! The spices add a subtle warmth and depth of flavor that complements the sweetness of the pumpkin beautifully. Trust me, it's a game-changer. Even my friend Jake, who claims to hate pumpkin, couldn't get enough of this soup! He was literally begging for the recipe.
Warm up with this creamy Gingerbread Spiced Pumpkin Soup, a delightful blend of sweet pumpkin and cozy gingerbread spices. Topped with gingerbread croutons, it's the perfect fall comfort food.
ā³ Yield & Time
Yield:4 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
š½ Ingredients
š Instructions
Preheat your oven to 400°F (200°C). This ensures the pumpkin roasts evenly and develops a rich, caramelized flavor. Trust me, its worht it!
Halve the pumpkin and scoop out the seeds. Save the seeds for roasting later if you're feeling adventurous! Pumpkin seeds make a great snack.
Place the pumpkin halves, cut-side up, on a baking sheet lined with parchment paper. This makes cleanup a breeze! Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Make sure every part is nicely oiled and seasoned.
Roast the pumpkin for 45-60 minutes, or until the flesh is fork-tender. The roasting time will depend on the size of your pumpkin, so keep an eye on it. It should be soft and easily pierced with a fork.
While the pumpkin is roasting, prep the other veggies. Dice the onion, carrot, and celery. Mince the garlic and ginger. Having everything ready to go will make the cooking process smoother and more enjoyable.
Add the minced garlic and ginger to the pot. Cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter quickly.
Stir in the gingerbread spice mix, ground nutmeg, and cinnamon. Cook for 30 seconds, allowing the spices to bloom and release their aromas. Your kitchen will start to smell amazing!
Pour in the chicken broth (or vegetable broth for a vegan version). Bring the mixture to a simmer, then reduce the heat and cook for 15-20 minutes, allowing the flavors to meld together. Let everything kinda hangout, you know?
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a regular blender in batches, being careful to vent the lid to prevent pressure buildup. Be careful when blending hot liquids!
Stir in the heavy cream (or coconut cream for a vegan version) and season with salt and pepper to taste. Adjust the seasoning as needed. This is your chance to make the soup perfect for you!
For the gingerbread croutons: Preheat oven to 375°F (190°C). Cut gingerbread cookies into small cubes. Toss with melted butter and sprinkle with a pinch of cinnamon. Bake for 5-7 minutes, or until golden brown and crisp. Let them cool slightly before serving.
Serve the soup hot, garnished with a swirl of cream, gingerbread croutons, and a sprinkle of fresh parsley or thyme. Enjoy the warm and comforting flavors of fall!
š Notes
For a richer flavor, use homemade chicken broth.
If you don't have gingerbread spice mix, you can make your own by combining ground ginger, cinnamon, cloves, and nutmeg.