Creamy Pumpkin-Ginger Soup 🌟 Cozy, Healthy & Packed With Flavor

Today we’re cooking an ultra-creamy Pumpkin-Ginger Soup – perfect for fall and winter.

No curry, but flavored with marjoram, fresh ginger, and finished with aromatic pumpkin seed oil.
This soup is a true flavor explosion and super easy to make.
Enjoy cooking — and bon appétit!
Much love, Christoph 👨‍🍳 | Cooking with Christoph

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📦 Ingredients (4 servings)
1 kg pumpkin (e.g. Hokkaido/butternut)
1 onion
2 garlic cloves
approx. 3–4 cm fresh ginger
1–2 tbsp olive oil or butter
800 ml vegetable broth
200 ml coconut milk or cream
Salt & coarsely ground black pepper
1 tsp marjoram
A splash of lemon juice
Pumpkin seed oil & pumpkin seeds (for garnish)

🧾 Preparation
Cut pumpkin, dice onion, roughly chop garlic & ginger
Sauté onion, then briefly roast garlic & ginger
Add pumpkin and sauté briefly
Pour in vegetable broth
Add salt, crushed black pepper & marjoram
Simmer for 15–20 minutes
Blend and stir in coconut milk/cream
Season with lemon juice
Serve and garnish with pumpkin seed oil & pumpkin seeds

📊 Nutritional values (approx. per serving)
Calories ~220 kcal
Protein ~3 g
Carbohydrates ~18 g
Fat ~15 g
(May vary depending on coconut milk/cream)

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