Creamy Ginger Pumpkin Soup
Warm up with a bowl of silky, **Creamy Ginger Pumpkin Soup**, a comforting blend of autumn flavors and nourishing ingredients. This dish combines the natural sweetness of pumpkin puree with the zesty kick of freshly grated ginger, while a splash of coconut milk adds a luscious creaminess. Aromatic spices like ground cinnamon and nutmeg elevate the flavor, making every spoonful feel like a cozy embrace. Perfect for fall gatherings or weeknight dinners, this easy-to-make soup comes together in just 40 minutes and can be tailored with chicken or vegetable stock to suit your preference. Top it off with crunchy roasted pumpkin seeds for added texture and make it an irresistible, warming treat. Whether you’re looking for a healthy starter or a satisfying main, this pumpkin soup is a must-try seasonal favorite!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 3 cups Pumpkin puree
- 4 cups Chicken or vegetable stock
- 1 cup Coconut milk
- 2 tablespoons Fresh ginger (grated)
- 1 medium Yellow onion (chopped)
- 2 pieces Garlic cloves (minced)
- 2 tablespoons Olive oil
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Pumpkin seeds (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 4-5 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the pumpkin puree, chicken or vegetable stock, ground cinnamon, and ground nutmeg to the pot, stirring well to combine.
Bring the mixture to a simmer, then reduce the heat to low and let it cook for 15 minutes, stirring occasionally.
Using an immersion blender or a standard blender, blend the soup until smooth and creamy. Be cautious with hot liquids if using a blender.
Return the soup to the pot (if blended in batches) and stir in the coconut milk. Heat gently over low heat until warmed through, but do not bring to a boil.
Season the soup with salt and black pepper, adjusting the seasoning to taste.
Ladle the soup into bowls and garnish with roasted pumpkin seeds if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1382 mg | 60% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 12.2 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 604 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
