Pumpkin Ginger Soup

Pumpkin Ginger Soup

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.

Print Recipe
Pumpkin Ginger Soup
Serves:
Ingredients
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 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!

Comments

  1. Kathy says

    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:)

    • Elana says

      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. Kathy says

    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. Devona says

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

  4. says

    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. Aleta says

    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. bob says

    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).

  7. Joey says

    Hi, Elana. I am a fan of pumpkin soups but would like them to be a bit spicier. What type of spice would you add to give this soup a bit of a kick without sacrificing the awesome pumpkin flavor?
    Thank you,
    Joey

  8. Brenda says

    We harvested our first pumpkin of the year today. After roasting the pumpkin, the yield was enough to make a pie and a half batch of this wonderful pumpkin-ginger soup. Delicious! I usually grate fresh ginger and freeze it to use as needed – the flavor combination was perfect. This will be a regular at our house as long as the pumpkin lasts.

  9. Alyce says

    How much canned pumpkin would you substitute for the roasted three cups as she has in the recipe? All I have is canned this time or year. Need this for an anti-inflammatory diet for my daughter!!!

    • Elana says

      Alyce, I’m not sure this will taste very good with canned pumpkin. It’s far more watery than fresh roasted pumpkin and has less flavor. If you do experiment please let us know how it goes!

  10. christina says

    i recommend blending some roasted sweet potatoes and roasted carrots along with the pumkin to add a natural sweetness from more veg instead of the stevia

    • christina says

      and creme fraiche would be a nice garnish. you can spice it with some nutmeg and cinnamon or just leave it plain.

  11. Noel says

    Oh wow — this looks so easy! I love the suggestion to mix it all up in the Vitamix.
    I need soup. I love the ease of your recipes.
    : )
    Noel

    • says

      Jill, for the 3 cups of roasted pumpkin, I bake my pumpkin (or other squash) then scoop it out of the skin and measure it in a measuring cup :-)

  12. Barbara says

    Can’t wait to make the ginger pumpkin soup. It is great to have a powerful blender to put all those veggies into your soup and nobody even has to know.

  13. Angel Kelly says

    I would love it of you could hot link back to any description you may have already provided about how to roast pumpkins, as well as any thoughts about whether or not it might work or not, to substitute pumpkin in another form.

    I run a food pantry & we have lots of canned pumpkin & if is adaptable it would be an AMAZING option….

    • Elana says

      Angel, if you click the words “roasted pumpkin” in the ingredients portion of the recipe you will be given that info :-)

  14. Emily says

    Mmmm even the name of this soup sounds comforting! You have a cold frame!? That is so cool! I have been researching these because I’d like to build one. If it interests you- I would LOVE a post on how-to build/tips on a cold frame! It just makes so much sense to have one. Hope we aren’t too late to get started. xoxo

  15. Beth says

    I was making your Pumpkin Custard the other day and decided to make it into a cold (well, room temperature) soup. I thinned it out a bit and it was fantastic.

    This soup looks like it will hit the spot. The weather has turned cold up here in Ottawa, ON and the combination of pumpkin and ginger should provide the warmth I’m carving.

  16. Julia says

    This sounds great! My youngest daughter is 11 months now, so I have been trying to make more food that the whole family can eat. I think we are going to love this.

  17. says

    I’ve made a pumpkin soup with coconut milk (and Thai curry paste!) before as well! I love the combo (well, I love anything with coconut milk, so…). That pumpkin is cool-looking, I haven’t happened across one like it. I’m all about soup this time of year as well, I’ve been a soup-making machine!

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