A savory way to use up fresh pumpkin puree.
Isn’t it about time for a savory pumpkin recipe?
This Ginger Turmeric Pumpkin 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! Let me know what you think if you make this soup!
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.