Description
This Pumpkin Ginger Coconut Soup is made with canned pumpkin, carrots, mushrooms, and coconut milk for a cozy, nourishing bowl that’s dairy-free, pantry-friendly, and freezer-ready.
Equipment
immersion blender
Ingredients
1cupcanned pureed pumpkin, or any winter squash
1large white onion, peeled and chopped large chunks
4peeledgarlic cloves
8ounce package baby bella mushrooms, quartered (about 7)
2medium carrots, peeled and chopped to 1/2-inch slices
2large vegetable bouillon cubes, or chicken bouillon (such as Maggie)
1tablespoonfreshly grated ginger, I like it gingery so I’ll double it
5cupswater
3tablespoonscoconut powder, or canned coconut milk, plus optional more for topping
Optional, toasted pumpkin seeds or pepitas, for garnish
Instructions
In a large pot, bring 5 cups of water to boil then add in onions, garlic, mushrooms, carrots and bouillon. Cover and cook until veggies are tender, about 15 minutes.
- Add the pumpkin puree and coconut powder or canned coconut milk. Let simmer on low for 10 more minutes.
- Once the carrots are soft enough that a fork can pierce through easily, add the grated ginger, then blend all ingredients with an immersion blender until creamy. (If you don’t have an immersion blender, use a regular blender, in batches)
Serve and garnish with more coconut milk if desired, and optional toasted pumpkin seeds or pepitas.
Last Step:
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Notes
Makes about 9 cups.
Variations: Any squash puree works well with this recipe. Besides canned pumpkin, you can also use canned butternut or sweet potatoes. If you want to use fresh puree, you can also use acorn squash, kabocha squash, or delicata.
Freezer friendly! I love freezing half and saving the rest for later.
See more tips and variations in the post above.
Nutrition
Serving: 1½ cups, Calories: 62.5kcal, Carbohydrates: 9g, Protein: 3g, Fat: 2.5g, Saturated Fat: 2g, Sodium: 721mg, Fiber: 2.5g, Sugar: 4g
