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A close-up of a rustic dark green mug filled with creamy pumpkin soup, garnished with crumbled blue cheese and spices, sitting on a matching saucer next to a wooden spoon.

Pumpkin Soup with Blue Cheese and Ginger

A smooth and savory pumpkin soup flavored with fresh ginger, garlic, sage, and dry white wine, then finished with creamy crumbled blue cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American, European-inspired
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 14 ounces 400 g peeled and cubed fresh pumpkin, approximately 3½ cups
  • 1 large carrot peeled and chopped
  • 1 large red onion chopped
  • 4 garlic cloves chopped
  • 2 teaspoons to 1 tablespoon finely chopped fresh ginger
  • 6 –8 fresh sage leaves
  • 2 tablespoons 30 g unsalted butter
  • 3 tablespoons olive oil
  • ⅔ cup 150 ml dry white wine
  • 2 –2½ cups 475–600 ml low-sodium vegetable broth
  • 3 –3½ ounces 80–100 g blue cheese, crumbled
  • kosher salt to taste
  • freshly ground black pepper to taste
  • crushed red pepper flakes for serving optional

Method
 

  1. Peel and seed the pumpkin, then cut it into approximately 1-inch cubes. Peel and chop the carrot and red onion. Finely chop the garlic and ginger.
    A top-down view of raw ingredients for pumpkin soup on a dark surface, featuring chopped orange pumpkin in a white bowl, sliced red onions, diced carrots, sliced ginger, garlic cloves, and fresh sage leaves.
  2. Heat the butter and olive oil in a Dutch oven or heavy-bottomed pot over medium heat.
  3. Add the garlic, ginger, and sage. Cook for about 1 minute, stirring constantly, until fragrant.
    A top-down view of sliced garlic, chopped ginger, and fresh sage leaves being sautéed in oil inside a pot with a wooden spoon.
  4. Add the red onion and carrot. Cook for approximately 5 minutes, stirring occasionally.
    A top-down view of chopped red onions and carrots being sautéed in oil inside a light-colored pot with a wooden spoon.
  5. Add the cubed pumpkin and cook for another 5–7 minutes, stirring occasionally.
    A top-down view of a red pot on a stovetop filled with chunks of raw orange pumpkin and sliced red onions being sautéed with a wooden spoon.
  6. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Simmer uncovered for 3–4 minutes.
    A close-up of a dark green bottle pouring white wine into a red pot filled with simmering chunks of pumpkin, carrots, and broth.
  7. Add 2 cups of vegetable broth. Bring to a boil, reduce the heat, cover, and simmer for 15–20 minutes, until the pumpkin and carrot are completely tender.
  8. Remove the pot from the heat. Carefully blend the soup with an immersion blender until smooth.
    A close-up looking into a red pot where an immersion blender is resting in a chunky, bright orange pumpkin soup mixture with cooked carrots and onions, ready to be pureed.
  9. Add more broth as needed to reach your preferred consistency. Season with salt and black pepper.
  10. Divide the soup among four bowls. Top with crumbled blue cheese and, if desired, crushed red pepper flakes. Serve immediately.

Notes

  • Sugar pumpkin, pie pumpkin, or butternut squash can be used.
  • Replace the wine with an equal amount of vegetable broth if desired.
  • Add salt carefully because blue cheese is naturally salty.
  • For a milder flavor, use Gorgonzola dolce or another creamy, mild blue cheese.
  • Store the soup and cheese separately for the best texture.