Ginger Pumpkin Soup

Ginger Pumpkin Soup

Ginger Pumpkin Soup
Ginger Pumpkin Soup
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  • 2 sugar pumpkins 2 pumpkins yield ~2 1/4 cups (450 g pumpkin puree)⠀
  • 1 Tbsp olive oil or ghee ⠀
  • 1 small shallots diced⠀
  • 1 small sweet onion ⠀
  • 3 cloves garlic minced // 3 cloves yield 1/2 Tbsp ⠀
  • 3 in fresh ginger skinned and minced ⠀
  • 2 cups vegetable broth DIY or store-bought⠀
  • 1 cup canned light coconut milk or sub other non-dairy milk with varied results⠀
  • 2 Tbsp maple syrup or agave nectar or honey if not vegan⠀
  • 1/4 tsp each sea salt black pepper, cinnamon, nutmeg⠀
  • 1/4 teaspoon turmeric ⠀
  • 1 cup roughly chopped kale⠀
  • 1 large clove garlic minced⠀
  • 2 Tbsp raw sesame seeds⠀
  • 1 Tbsp olive oil⠀
  • 1 pinch salt⠀


  1. ** skip this step if using organic pumpkin purée** Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.⠀
  2. Using a sharp knife, cut off the tops of the sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).⠀
  3. Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.⠀
  4. To a large saucepan over medium heat add olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.⠀
  5. Add remaining ingredients, including the pumpkin, and bring to a simmer.⠀
  6. Transfer soup mixture to a blender or use an immersion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.⠀
  7. Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Kale-Sesame topping.⠀
  8. ** won’t fit both recipes so I’ll do a separate post ! **
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Ginger Pumpkin Soup


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