15-Minute Creamy Pumpkin Ginger Soup
A silky, 15-minute pumpkin soup made with frozen pumpkin, fresh ginger, and coconut milk—no canned ingredients required.
Category: 15-Minute Meals
This 15-Minute Creamy Pumpkin Ginger Soup turns frozen pumpkin into a silky, warming dinner. It uses fresh ginger, a touch of cinnamon, and coconut milk instead of canned ingredients. Quick and simple, it’s ideal for busy weeknights.
Ingredients for 15-Minute Creamy Pumpkin Ginger Soup
- 4 cups frozen pumpkin cubes
- 2 cups low-sodium vegetable broth
- 1 cup unsweetened coconut milk from a carton
- 1 small shallot, thinly sliced
- 1 tablespoon freshly grated ginger
- 1 tablespoon olive oil
- 1/4 teaspoon cinnamon
- Salt and black pepper to taste
- Toasted pumpkin seeds, for serving
Instructions
- First, heat the olive oil in a saucepan over medium-high heat. Cook the shallot and ginger for 2 minutes, stirring so they soften but do not brown.
- Next, add the frozen pumpkin, vegetable broth, cinnamon, salt, and pepper. Cover and bring to a boil, then simmer for 8 minutes until the pumpkin is tender.
- Then, stir in the coconut milk. Use an immersion blender and blend until smooth and creamy. If you prefer a thinner soup, add a splash more broth and reblend.
- Finally, warm the soup for 2 more minutes. Taste and adjust seasoning, then serve topped with toasted pumpkin seeds.
Quick Tip
Frozen pumpkin is the time-saving ingredient here and keeps the recipe free from canned pumpkin. In addition, fresh ginger brightens the flavor while cinnamon adds warmth.
Serve this soup immediately. For more quick, practical recipes that suit busy schedules, visit The Nutrient.
