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Pumpkin Ginger Soup in a bowl

Pumpkin Ginger Soup

Fall flavors mix with ginger and turmeric to make a delicious soup.

Course Main Course, Side Dish
Keyword coconut milk, fall, ginger, pumpkin, pumpkin ginger soup, soup, turmeric
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 cups


  • 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


  1. 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.