Ginger Pumpkin Soup

Ginger Pumpkin Soup

Course: Mains


  • 2 tbsp  Olive oil
  • 1 Red onion diced
  • 4 cloves Garlic smashed
  • 1 tsp Ground cumin
  • 1 tsp Coriander seed 
  • 1 tsp Cinnamon
  • 3 cups Pumpkin (or butternut squash), diced, or canned pumpkin puree
  • 1 tbsp  Fresh ginger grated
  • 4 cups Vegetable or chicken stock (low sodium)
  • 1 tbsp  Lime juice
  • 1/2 cup Powdered skim milk or low-fat plain Greek-style yogurt


  • 1/2 cup Fresh cilantro or Italian parsley
  • 2 tbsp Pumpkin seeds toasted
  • Salt to taste
  • Pepper to taste


  • Add the olive oil to a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
  • Add garlic and spices, stir and continue to cook for another 5 minutes.
  • Add pumpkin and ginger, stir well and cook for another 5 minutes.
  • Add stock, bring to a boil, reduce heat to medium low and simmer for 25 to 30 minutes.
  • Add lime juice and powdered milk. Puree with a hand blender or carefully transfer to stand blender and puree until smooth. Season to taste.
  • Serve with fresh herbs and some toasted pumpkin seeds.


Recipe adapted from Nourish Online
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