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    Home » Recipes » Vegan Recipes

    Pumpkin Ginger Soup

    Published: Nov 27, 2012 · Modified: Apr 26, 2023 by Dianne · This post may contain affiliate links

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    Pumpkin Ginger Soup with text overlay
    Pumpkin Ginger Soup with text overlay

    Pumpkin Ginger Soup is a great appetizer or just a great Saturday lunch. It can be served as a starter for Thanksgiving dinner. This super easy recipe uses just 5 ingredients – pumpkin, vegetable stock, coconut milk, ginger, and lemon juice – and is ready in less than 30 minutes. It's vegan and gluten-free.

    Pumpkin Ginger Soup with text overlay

    Pumpkin Ginger Soup

    This pumpkin ginger soup recipe come from John Lee. Years ago, John and I bought wrote for local NJ foodie websites Hot From the Kettle and Devil Gourmet. We also did many cooking demonstrations together, including a few at at our local Williams Sonoma.

    bowl of soup with pumpkins

    One of our Williams Sonoma demos was for Thanksgiving. I made my curried pumpkin peanut soup using the WS butternut squash puree, and John made this soup. It's a great appetizer for any fall meal, especially Thanksgiving. But it's also a nice dish to serve with lunch, with or without a sandwich on the side.

    John's writings, recipes and photographs can be found at Black Tie and Flip Flops and he can be found on Twitter at @JohnLeeSandiego.

    two bowls of Pumpkin Ginger Soup

     

    How to Make Pumpkin Ginger Soup

    This soup is soup-er easy to make!

    • First you combine the pumpkin puree, vegetable stock and coconut milk together in a large pot and mix it until everything is smooth.
    • Next you mix in the lemon juice and ginger.
    • Then you bring the mixture to a boil, and then reduce the heat to a simmer. Allow your soup to simmer five minutes and then serve it.

    It's that simple!

    bowl of pumpkin ginger soup with pumpkin seeds and scallions

    John says you won’t notice the lemon juice unless you leave it out. The tiny bit of acid from the lemon really brings out the pumpkin's flavors.

    two bowls of pumpkin ginger soup with pumpkin seeds and scallions
    bowl of pumpkin ginger soup with pumpkin seeds and scallions

    Pumpkin Ginger Soup

    John Lee
    This is one of those super easy recipes that serve as a great appetizer course or just a great Saturday lunch. I love it as a “planned leftover”: serve it in espresso cups as “soup shooter” and send the rest home with guests as an after dinner favor.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Course Soup
    Cuisine American
    Servings 4 servings
    Calories 155 kcal

    Ingredients
      

    • 3 cups pumpkin puree
    • 2 cups vegetable stock
    • ¾ cup coconut milk
    • 2 tablespoons lemon juice fresh squeezed
    • 1 tablespoon ginger minced

    Instructions
     

    • In a large pot combine pumpkin puree, stock and coconut milk and mix well until smooth. Blend in lemon juice and ginger. Bring to a boil then reduce to a simmer and cook for 5 minutes. Serve.

    Notes

    You won’t notice the lemon juice unless you leave it out. The wee bit of acid from the lemon really wakes up the pumpkin flavours. Remember this trick for butternut soup and all other dishes using squash (including zucchini bread).
    Calories: 155kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 485mg | Potassium: 487mg | Fiber: 5g | Sugar: 7g | Vitamin A: 28848IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 4mg
    Tried this recipe?Tag @diannewenz on Instagram!
    bowl of soup with scallions

     

    More Pumpkin Recipes You Might Enjoy Include:

    • Pumpkin Baked Ziti 
    • Tempeh and Pumpkin Noodle Bowl
    • Pumpkin White Bean Chili
    • Curried Pumpkin Peanut Soup
    bowls of soup from overhead

    More Soup Recipes You Might Like Include:

    • Colcannon Soup
    • Split Pea Soup
    • Baked Potato Soup
    • Curried Carrot Soup
    curried carrot soup with chickpeas, scallions, garlic, and carrots
    « Vegan Curried Peanut Pumpkin Soup
    No Excuses Cooking »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Hi! I'm Dianne Wenz, a Board-Certified Health Vegan Health and Lifestyle Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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