This homemade Ginger Pumpkin Soup will warm you on chilly fall evenings and leave you satisfied.
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It is pumpkin everything season! I take this very seriously and I find a way to put pumpkin or pumpkin spice into everything I make- from my morning coffee to my fall soups. This pumpkin soup is thick and creamy and has all the flavors of autumn in a bowl!
Ginger Pumpkin Soup Recipe
Ingredients:
- 1 cup pumpkin puree
- 1 cup coconut milk
- 1 apple
- 1/2 onion
- 1 teaspoon fresh ginger (one small slice)
- 1 T. olive oil
- 1 T. cornstarch
- 2 cloves garlic
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions:
1. Peel and chop the apple and onion.
2. Heat the olive oil in a large saucepan over medium high heat. Add the onions and apple, and sauté until golden brown.
3. Reduce heat to medium and stir in garlic clove and cornstarch. Cook for 2 minutes.
4. Stir in pumpkin puree, coconut milk, ginger slice, garlic, nutmeg, salt, and pepper.
5. Simmer over low heat for 20 minutes.
6. Remove ginger slice from soup mixture with a spoon. You can leave it in if you like the strong spice, it will add considerable “bite” to your soup.
7. Use an immersion blender to puree soup until smooth. You could also transfer to a blender or food processor, but remember to vent the top so it does not explode off from the heat.
8. Serve with a drizzle of coconut milk and a sprinkle of nutmeg.
Printable Recipe for Ginger Pumpkin Soup
Ginger Pumpkin Soup Recipe
Ingredients
- 1 cup pumpkin puree
- 1 cup coconut milk
- 1 apple
- 1/2 onion
- 1 tsp. fresh ginger
- 1 T. olive oil
- 1 T. cornstarch
- 2 cloves garlic
- 1/4 tsp. nutmeg
- 1 tsp. salt
- 1/2 tsp. pepper
Instructions
- Peel and rough chop apple and onion.
- Heat olive oil in a large saucepan over medium high heat, add onions and apple, saute until golden brown.
- Reduce heat to medium and stir in garlic clove and cornstarch -cook for 2 minutes.
- Stir in pumpkin puree, coconut milk, ginger slice, garlic, nutmeg, salt, and pepper.
- Simmer over low heat for 20 minutes.
- Remove ginger slice from soup mixture with a spoon.
- Use an immersion blender to puree soup until smooth, you could also transfer to a blender or food processor-remember to vent so the top does not explode off from the heat.
- Serve with a drizzle of coconut milk and a sprinkle of nutmeg.
More Soup Recipes
Crock-Pot Cajun Potato and Sausage Soup
Minestrone Soup with Quinoa Pasta
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Kim~madeinaday says
What a great recipe for the season! Sounds great! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Barbara says
This looks wonderful. I like that you used fresh ginger. I am pinning for future reference.
Pauline Wiles says
It still feels a little early here for pumpkin season, but I love the look of this soup. I’ll save the recipe for when the weather gets soup-ish, thanks!
Tianna says
yummy! thanks for this recipe 🙂 sounds amazing! pinned it!
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Cynthia L says
What a great recipe. I love making soup in the cooler weather and I am always looking for new recipes. My favorite type of soup is a creamy one and this one fits the bill. The other day, I made a Savory and Spicy Pumpkin soup that was to die for. Needless to say, I am excited to try your recipe too!