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.
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”
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
Joey, you could try adding even more ginger :-)
I’ll second the suggestion of adding more ginger, I usually use 2 Tbsp, double the amount in the recipe. I also add a pinch of cayenne.
Thanks Aleta! That sounds great :-)
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.
Brenda, glad to hear the flavor combo was perfect!
Could I make this and put it in a glass jar? Would it say good for a few months??
Marissa, I store mine in a glass jar in the fridge for 3 or 4 days :-)
elena
can i subsitute the coconut milk with something else , i am allergic to coconut milk
thanks
prem
Hi Prem, I haven’t tried that so not sure. If you do please let us know how it goes :-)
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!
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.
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
Thanks Noel! Easy is the name of the game over here :-)
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 :-)
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.
Agreed Barbara!
The use of fresh ginger is a delightful touch. The vitamix cannot be beat, Jim Babb.
Thanks Jim!
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