Healing Pumpkin Soup with Canned Pumpkin
This Pumpkin Ginger Coconut Soup is creamy, cozy, and nourishing — made with canned pumpkin, carrots, mushrooms, and coconut milk for a dairy-free twist. Pantry- and budget-friendly, it’s perfect for easy weeknight meals or meal prep.
Foto: SkinnytasteIngredients
- 1 cup canned pureed pumpkin (or any winter squash)
- 1 large white onion (peeled and chopped large chunks)
- 4 peeled garlic cloves
- 8 ounce package baby bella mushrooms (quartered (about 7))
- 2 medium carrots (peeled and chopped to 1/2-inch slices)
- 2 large vegetable bouillon cubes (or chicken bouillon (such as Maggie))
- 1 tablespoon freshly grated ginger (I like it gingery so I’ll double it)
- 5 cups water
- 3 tablespoons coconut powder (or canned coconut milk, plus optional more for topping)
- Optional (toasted pumpkin seeds or pepitas, for garnish)
Steps
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.
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