Place cubed pumpkin, onion, garlic, grated ginger, salt, and pepper in a medium saucepan. Pour in the vegetable stock and water.
Cook until all the vegetables are softened:
Bring to a boil over medium-high heat, turn down the heat to medium-low and simmer for 15-20 minutes or until a knife inserted into a pumpkin comes in and out easily.
Blend the soup:
Use an immersion blender or transfer the hot mixture into a food processor or a blender and process until all the pumpkin is pureed.
Finish & Serve:
Transfer it back to the pan and boil it one last time. Taste for seasoning and add more if necessary.
When ready to serve, if desired, sprinkle it with toasted coconut flakes, a pinch of cayenne and/or fresh sage.
A few ways to switch it up:
Use Roasted Pumpkin to make Roasted Pumpkin Ginger Soup: For a touch more depth, roast the cubed pumpkin in a preheated 350-degree oven for 30-40 minutes, or until tender. Add to the simmering vegetable broth, season to taste, and blend straight away.
Add in an Apple and make Pumpkin Apple Soup: Add 1 peeled, cored, and diced apple along with the pumpkin. This adds a subtle sweetness that balances the earthy pumpkin flavor.
Swap a portion of the broth with Coconut Milk: Replace 1 cup of vegetable broth with 1 cup of coconut milk. For best results, add the coconut milk at the very end after blending. Adjust seasonings accordingly.
Instructions to store leftovers & freeze:The pumpkin ginger soup will keep best in an airtight container in the fridge for up to 3 days.To freeze, cool completely and transfer to a freezer-safe container. Label, date, and freeze for up to 3 months. Thaw overnight in the fridge.When ready to reheat, bring to a boil over medium heat, stirring occasionally. Alternatively, reheat individual portions in a microwave-safe bowl in 30-second intervals until warmed through.