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.

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Prep Time 5

Cook Time 15

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).