| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 347 | 22g | 10g | 35g |
| sugars | fibre | protein | salt |
| 9g | 6g | 6g | 2g |
Why I Love Portuguese Creamy Pumpkin Soup with Ginger
It’s impossible to resist the allure of a bowl of comforting Creamy Pumpkin Soup with Ginger. From the first savory, steamy spoonful to the last, every slurp of this Portuguese classic is a joy for those who enjoy a good, hearty soup. Though my heart has always been split between the coastal flavors of New England and the wholesome heartiness of my grandparents’ Irish kitchen, this soup recipe comes from another corner of the globe – a recipe inspired by the culinary brilliance of the famed Portuguese chef José Avillez.
Intriguing Fusion of Flavors
This Creamy Pumpkin Soup with Ginger plays with elements of subtle sweetness from the pumpkin and the zesty tang of ginger. When these combine with the velvety finish granted by the cream, it creates a symphony of flavors that manage to perfectly toe the line between rich and refreshing. It’s similar to the traditional American-style of pumpkin soup, but with a distinctly Portuguese twist that makes it truly memorable.
An Ideal Pairing
This soup would work beautifully with some crusty Portuguese cornbread (Broa) to soak up all the lovely flavors, or even served as a decadent starter to a main course of peri-peri chicken. There’s nothing quite like the feeling of dunking a fresh slice of bread into the soup, each bite melting with the warmth of the pumpkin and the ginger’s kick.
The process of making this soup takes me back – it reminds me of cooking with my grandmother and Laura in our family kitchen. And now, as a father, I get to introduce our little boy to this beautiful tradition of home-cooked food. With every spoonful of this vibrant soup, I’m reminded of the love and warmth that can be found in every family recipe, whether it’s from Boston, Ireland, Portugal, or your very own kitchen.
What You’ll Need
- 2 tablespoons olive oil
- 1 medium-sized onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 pounds pumpkin, peeled and chopped
- 1 large potato, peeled and chopped
- 4 cups chicken broth
- 1 cup heavy cream
- Salt, to taste
- Pepper, to taste
- 1 tablespoon pumpkin seeds, for garnish
Method
Step One
In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté until the onions are soft and translucent.
Step Two
Add the minced garlic and grated ginger to the pot. Continue to sauté for about a minute until the garlic and ginger are fragrant.
Step Three
Next, add the chopped pumpkin and potatoes to the pot. Stir everything together, allowing the ingredients to cook for a few more minutes.
Step Four
Pour the chicken broth into the pot. Raise the heat to high and let everything come to a boil. Once boiling, reduce the heat to low, cover the pot and let it simmer for about 15–20 minutes. This allows the vegetables to soften.
Step Five
After the vegetables have softened, remove the soup from the heat. Blend the soup by using an immersion blender, or transfer to a regular blender, until the texture is smooth.
Step Six
Return the soup back to the heat and stir in the heavy cream. Season with salt and pepper to taste.
Step Seven
Once the soup is heated through, ladle it into bowls. Garnish each bowl with a sprinkle of pumpkin seeds before serving. Enjoy your Creamy Pumpkin Soup with Ginger.
