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83% would make again

Pumpkin Ginger Soup

This dairy-free pumpkin ginger soup is the perfect warming dish to welcome in fall! The slight bite from the jalapeño and Sriracha perfectly balances out the sweetness from the pumpkin. Whip it up this weekend for a cozy day in!

Tasty Team
Total Time

45 minutes

45 min

Prep Time

10 minutes

10 min

Cook Time

35 minutes

35 min

Total Time

45 minutes

45 min

Prep Time

10 minutes

10 min

Cook Time

35 minutes

35 min

Ingredients

for 4 servings

Soup

  • 1 tablespoon coconut oil
  • 1 medium white onion, diced
  • 2 teaspoons kosher salt
  • 4 cloves garlic, minced
  • 1 fresh ginger, 3 in (7 cm) peeled and grated
  • 1 jalapeño, seeded and minced
  • 2 teaspoons sriracha
  • 2 cans unsweetened pumpkin puree
  • 2 ½ cups vegetable stock (600 mL)
  • 1 can full-fat coconut milk, 13.5 ounce can (380 grams) room temperature
  • 1 lime, juiced
  • ⅓ cup pepitas (40 g), toasted

Cilantro Coconut Cream

  • 1 can coconut cream, 13.5 ounce can (380 grams), chilled
  • 1 lime, zested
  • 1 cup fresh cilantro leaves (40 g), packed, plus more for garnish

Nutrition Info

  • Calories 1178
  • Fat 100g
  • Carbs 66g
  • Fiber 9g
  • Sugar 77g
  • Protein 11g

Estimated values based on one serving size.

Preparation

  1. In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt. Cook for 10–15 minutes, until the onions are translucent and softened.
  2. Add the garlic, ginger, and jalapeño. Sauté for 3–5 minutes, until fragrant and softened.
  3. Add the Sriracha, pumpkin purée, and vegetable stock and stir to combine. Cover the pot, reduce the heat to low, and simmer the soup for 15–20 minutes, until all of the vegetables are completely broken down.
  4. While the soup simmers, make the cilantro coconut cream: Add the chilled coconut cream to a liquid measuring cup or tall, narrow container, along with the lime zest and cilantro. Using an immersion blender, blend until the cilantro is completely broken down and the coconut cream turns pale green in color. Chill the cilantro cream in the refrigerator until ready to serve.
  5. Remove the soup from heat and stir in the coconut milk. Using an immersion blender, blend the soup until completely smooth. Season with the remaining teaspoon of salt. Stir in the lime juice. Season to taste with more salt, if needed.
  6. Ladle the soup into bowls and top each serving with 1 tablespoon of cilantro cream and toasted pepitas.
  7. Enjoy!

Ingredients

for 4 servings

Soup

  • 1 tablespoon coconut oil
  • 1 medium white onion, diced
  • 2 teaspoons kosher salt
  • 4 cloves garlic, minced
  • 1 fresh ginger, 3 in (7 cm) peeled and grated
  • 1 jalapeño, seeded and minced
  • 2 teaspoons sriracha
  • 2 cans unsweetened pumpkin puree
  • 2 ½ cups vegetable stock (600 mL)
  • 1 can full-fat coconut milk, 13.5 ounce can (380 grams) room temperature
  • 1 lime, juiced
  • ⅓ cup pepitas (40 g), toasted

Cilantro Coconut Cream

  • 1 can coconut cream, 13.5 ounce can (380 grams), chilled
  • 1 lime, zested
  • 1 cup fresh cilantro leaves (40 g), packed, plus more for garnish

Nutrition Info

  • Calories 1178
  • Fat 100g
  • Carbs 66g
  • Fiber 9g
  • Sugar 77g
  • Protein 11g

Estimated values based on one serving size.

Preparation

  1. In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt. Cook for 10–15 minutes, until the onions are translucent and softened.
  2. Add the garlic, ginger, and jalapeño. Sauté for 3–5 minutes, until fragrant and softened.
  3. Add the Sriracha, pumpkin purée, and vegetable stock and stir to combine. Cover the pot, reduce the heat to low, and simmer the soup for 15–20 minutes, until all of the vegetables are completely broken down.
  4. While the soup simmers, make the cilantro coconut cream: Add the chilled coconut cream to a liquid measuring cup or tall, narrow container, along with the lime zest and cilantro. Using an immersion blender, blend until the cilantro is completely broken down and the coconut cream turns pale green in color. Chill the cilantro cream in the refrigerator until ready to serve.
  5. Remove the soup from heat and stir in the coconut milk. Using an immersion blender, blend the soup until completely smooth. Season with the remaining teaspoon of salt. Stir in the lime juice. Season to taste with more salt, if needed.
  6. Ladle the soup into bowls and top each serving with 1 tablespoon of cilantro cream and toasted pepitas.
  7. Enjoy!

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