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
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.
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.
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!
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.
Pumpkin Ginger Soup
- 3 cups pumpkin puree
- 2 cups vegetable stock
- ¾ cup coconut milk
- 2 tablespoons lemon juice fresh squeezed
- 1 tablespoon ginger minced
- 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.
More Pumpkin Recipes You Might Enjoy Include:
- Pumpkin Baked Ziti
- Tempeh and Pumpkin Noodle Bowl
- Pumpkin White Bean Chili
- Curried Pumpkin Peanut Soup
More Soup Recipes You Might Like Include: