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Cozy Coconut Ginger Pumpkin Soup – Easy 15-Minute Recipe

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A warm, slightly spicy pumpkin soup with creamy coconut and zesty ginger, ready in just 15 minutes. This happy accident turned family favorite is perfect for cozy weeknights or holiday dinners.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup vegetable or chicken broth (low-sodium preferred)
  • 1 small yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon pre-minced garlic)
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon olive oil or coconut oil
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • Optional toppings: toasted pumpkin seeds, extra coconut milk, fresh cilantro, lime juice

Instructions

  1. Sauté the aromatics: Heat 1 tablespoon oil in a large pot over medium heat. Add diced onion and cook 3-4 minutes until soft and translucent. Add minced garlic and grated ginger, cook 30 seconds until fragrant.
  2. Add the pumpkin and broth: Pour in the pumpkin puree and 1 cup broth. Stir until fully incorporated and no lumps remain.
  3. Pour in the coconut milk: Shake the can well, then pour into the pot. Stir until smooth and uniform in color.
  4. Season: Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes (if using). Stir to combine.
  5. Simmer: Bring to a gentle simmer over low heat. Cook 8-10 minutes, stirring occasionally, until flavors meld and soup thickens slightly.
  6. Blend until smooth: Remove from heat. Use an immersion blender to blend directly in the pot until smooth. Alternatively, let cool 5 minutes, then blend in batches in a regular blender (fill only halfway, hold lid with a towel).
  7. Taste and adjust: Adjust salt, ginger, or a squeeze of lime to taste.
  8. Serve: Ladle into bowls and top with desired toppings. Drizzle extra coconut milk, sprinkle toasted pumpkin seeds, and add fresh cilantro or lime juice.

Notes

Don’t skip the simmering step—it deepens the flavor. Use full-fat coconut milk for best texture. Fresh ginger is essential; do not substitute dried. Season in stages to avoid oversalting. Soup thickens as it cools; add broth to thin if needed. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin soup, coconut ginger soup, easy soup recipe, 15-minute soup, fall soup, vegan soup, gluten-free soup

Find it online: https://noshbelle.com/cozy-coconut-ginger-pumpkin-soup-easy-15-minute-recipe/