Pumpkin Ginger Soup – Easy & Gluten Free

Healthy pumpkin ginger soup is always the welcome fall recipe to warm up our crispy autumn day.

Velvety and savory, I love to offer this soup not only on a cold night but also at our Thanksgiving dinner. It is the perfect start to a great evening, served in small bowls.

In this Article

Easy Pumpkin Ginger Soup recipe

Playing with flavors is the fun of cooking, and I loved combining these flavorful ingredients to make this soup. This recipe combines ginger, peanut butter, garlic, and evaporated milk to create the smoothest, creamiest soup that’s bursting with fall flavor.

No one ingredient overpowers the other — they are all perfectly balanced. The sweetness of the pumpkin blends well with the bite of the ginger. You can add sour cream at the end or not; it’s a personal choice.

This creamy pumpkin soup is incredibly easy to assemble, and it’s excellent served hot or at room temperature.

One significant advantage is that it stores well. Furthermore, you can make it the day before and warm it up at the last minute.

I love that it can be made early. Then, I can spend less time in the kitchen and more time with our family and friends.

Is pumpkin soup good for you?

Pumpkin, in general, is perfect for you and your heart health. Furthermore, it is loaded with fiber, potassium, and vitamin C.

An added benefit is that beta-carotene is low in calories and rich in vitamins and minerals.

You will definitely want to add this to your collection of soup recipes. It’s perfect for this time of year when you’re looking for something new for the upcoming holidays.

Fresh pumpkins on hand?

If you have leftover carved pumpkins on hand, peel them, core and dice them, and use them with this recipe.

Roast them for 30 minutes at 350F or until soft. Smash them and integrate them into your recipe.

Butternut squash is also a great substitute.

How do you make this pumpkin soup recipe?

This recipe is so easy to make that it will surprise you. The stove will do all of the work!

• Combine the pumpkin, chicken stock (or vegetable stock), mango nectar, and minced ginger in a large saucepan. Let them simmer over medium-low heat for about 30 minutes, stirring to ensure nothing sticks to the bottom of the pan.

• Once ready, whisk in the evaporated milk, peanut butter, and hot sauce until smooth.

• Sometimes, the minced garlic does not entirely break down. In that case, I use an immersion blender to create a creamy pumpkin ginger soup.

• You can also use a food processor or blender to make the soup smoother if it’s not to your liking.

You can add salt and pepper to taste.

Serve in a bowl and garnish with a dollop of sour cream. Sprinkle minced chives or roasted pumpkin seeds over top.

Substitutions and Variations

• Make it lighter by using half coconut milk and half evaporated milk.

• I use coconut milk so that the soup is dairy-free, but you can use heavy cream if you prefer. This step should be added at the last minute. Be sure to stay nearby, as the cream tends to boil.

• A touch of curry powder can be added during the cooking process.

• Check for the seasoning and add black pepper as needed.
• Add a drizzle of extra virgin olive oil if you wish. It adds a great flavor to your soup.

This healthy, gluten-free pumpkin ginger soup is terrific at Thanksgiving. Serve it inside festive bowls, and you will have the perfect start to your dinner.

Storing and Reheating

• Any leftover soup should be placed in a glass airtight container and stored in the refrigerator for two to three days.

• Once you are ready to enjoy it again, bring it back to room temperature and warm it up to your desired temperature over medium heat.

Frequently Asked Questions

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Originally published on November 2, 2020.