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.

Pumpkin Ginger Soup

Ingredients
Serves:
Print Recipe
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!

Comments

49 responses to “Pumpkin Ginger Soup”

  1. 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

  2. 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.

  3. 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!!!

    • 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!

  4. 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

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

  5. 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

  6. hi, i’m wondering if when you say 3 cups of roasted pumpkin, you mean 3 cups pureed? or chopped? or what? i’m making it tonight and would LOVE to know soon!

    • 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 :-)

  7. 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.

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Recipes » Soups » Pumpkin Ginger Soup