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Ginger-Spiced Pumpkin Soup Recipe

Ginger-Spiced Pumpkin Soup Recipe


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cinnamon
  • ¬Ĺ teaspoon ground nutmeg
  • 4 cups pumpkin puree (fresh or canned)
  • 4 cups vegetable broth
  • 1 cup coconut milk (or heavy cream for a richer soup)
  • Salt and pepper to taste
  • Optional: pumpkin seeds and fresh herbs for garnish


  1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.

  2. Add Spices: Stir in the cinnamon and nutmeg, cooking for another minute to release their flavors.

  3. Cook Pumpkin: Add the pumpkin puree to the pot and mix well with the aromatics and spices.

  4. Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld together.

  5. Blend Soup: Using an immersion blender, blend the soup directly in the pot until smooth. You can also use a regular blender, working in batches if necessary.

  6. Stir in Coconut Milk: Add the coconut milk (or heavy cream) to the soup, stirring well to combine. Heat through.

  7. Season to Taste: Add salt and pepper to taste. Adjust the seasoning as needed.

  8. Serve: Ladle the soup into bowls. Garnish with pumpkin seeds and fresh herbs if desired.

  9. Enjoy: Serve hot, perfect for a chilly day!

This ginger-spiced pumpkin soup is a delightful blend of sweet and spicy flavors, making it a perfect starter for a fall dinner or a comforting meal on its own. Enjoy!

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