This pumpkin ginger soup is savory way to use up fresh pumpkin puree. Feel comforted with a warm bowl of this soup.
Isn’t it about time for a savory pumpkin recipe?
This Pumpkin Ginger Soup is a great way to warm up on a fall evening. The ginger brightens up the soup, and the coconut milk adds a creamy touch. The simple ingredients keep this soup healthy and easy to make.
Once again, I’m going to recommend using homemade pumpkin puree in this recipe. And once again, I’m also going to tell you that canned pumpkin puree will still work. But it is so worth trying homemade pumpkin puree at least once! If anything, it’s fun to compare the differences in taste.
I normally use light coconut milk for this soup to keep it a bit lighter, but if you feel like using full-fat coconut milk, that would just make it even more amazing and richer in flavor. Just note that I’m talking about cans of coconut milk, not a carton.
Another ingredient note: chicken broth! I usually use chicken broth because I always have this Better than Bouillon chicken flavored jar at home. But it doesn’t really matter if you use chicken broth or veggie broth here. If you make this soup with veggie broth, then it is vegan!
Pumpkin Ginger Soup
Fall flavors mix with ginger and turmeric to make a delicious soup.
- 2 Tablespoons oil
- 2 shallots, minced
- 2 teaspoons minced garlic
- 2 Tablespoons minced ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- Salt and pepper, to taste
- 1 3/4 cup pumpkin puree (or 1 can of pumpkin puree)
- 1 3/4 cup light coconut milk (or 1 can of light coconut milk)
- 1 cup chicken or vegetable broth
- 1 teaspoon dried parsley (or 1 Tablespoon fresh parsley)
- 1 lemon juiced
In a medium saucepan, heat the 2 Tablespoons of oil over medium to medium-high heat. Once hot, add the shallots, garlic, and ginger; cook, stirring occasionally to prevent browning, for about 5 minutes or until softened. Add the ground cinnamon, turmeric, salt, and pepper and stir to combine. Cook for 1-2 minutes or until fragrant. Add the pumpkin puree, coconut milk, and chicken broth. Stir until the soup is fully combined and then bring to a boil. Turn the heat down to a simmer and cook for 20 minutes, stirring occasionally. Remove from heat and add the parsley and the lemon juice. Let cool for a few minutes and then puree the soup in batches in a blender. Be careful, as hot liquid expands in the blender. Serve warm.