Pumpkin Ginger Soup

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Ingredients
Instructions
Nutrition

Paleo Pumpkin Ginger Soup made with creamy coconut milk is dairy-free and totally hits the spot.  This easy soup recipe has only 6 ingredients. All you need to make it is pumpkin, ginger, coconut milk, chicken or vegetable stock, lemon juice, and a few drops of stevia.

I decided to create this easy pumpkin recipe today after making the simple, yet scrumptious pumpkin pies from my first gluten-free cookbook, The Gluten-Free Almond Flour Cookbook. After pie making I found myself with a bunch of leftover roasted pumpkin and this easy soup recipe was a breeze to throw together!

I’ll be serving this easy paleo soup recipe to the boys for dinner tonight, along with salad greens from the garden, which currently exists in our cold frame. They’ll finish their chores, then we’ll eat dinner and settle in for the night.

Ingredients
Serves:
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Instructions
  1. In a vitamix, combine pumpkin, chicken stock, and coconut milk
  2. Process on high until smooth
  3. Blend in stevia, lemon juice, and ginger
  4. In a large pot, bring mixture to a boil, reduce heat and simmer for 5 minutes
  5. Serve

You may want to add more stevia to your soup than the recipe calls for to make it a bit sweeter. If you use a different type of stevia than indicated in the recipe, you may need to adjust your amounts, since different brands and types of stevia have different levels of sweetness.

Here are some of my other easy paleo pumpkin recipes for you!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

49 responses to “Pumpkin Ginger Soup”

  1. Both of these pumpkin recipes look great n I am excited to try the one with coconut milk. Do I need to use can or container/box. Thank you:)

    • Kathy, if you click on the green text in the ingredients portion of the recipe that says “full fat coconut milk” you will be given that info :-)

  2. I would really like to try this recipe and I am on Weight Watchers so I would need a Nutrition Count, do you have the breakdown, thank you very much:)

  3. Can I substitute unsweetened almond milk for the coconut? I’m not doing Paleo, but more of a no sugar program.

  4. Hi Elana, I love the recipe you have shared in this article. For me this “Pumpkin Ginger Soup” is the best soup recipe, i have ever seen. Looking forward to see more recipe from you.

  5. I’m enjoying this soup as I type! Love the flavor combo and especially the “brightness” that the lemon and ginger bring to the soup.

    For those who are avoiding any added sweeteners and sticking to whole foods, I substituted half of an apple, peeled, for sweetness in lieu of the stevia. I would recommend a yellow or green apple (moderately to very tart) to keep the bright flavor. Add the apple in Step 1 with the pumpkin.

  6. I made this soup this evening. It was lovely, and simple! The vitamix gives soup such a rich texture =). Also, I added coriander since we had no thyme (as per your stock recipe – I only had plain chicken water stock).

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