Easy Pumpkin Ginger Soup (Dairy-Free)
Equipment
- Medium saucepan (at least 3 quarts)
- Spoon for stirring
- Ladle
Ingredients
- 1 can pure pumpkin purée (not pumpkin pie filling)
- 1 can full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 1 tablespoon onion powder
- ¾ teaspoon garlic powder
- ¼ teaspoon ground ginger
- 1 teaspoon ground turmeric
- Pinch of black pepper
- Sea salt to taste
Instructions
- Add the pumpkin purée, coconut milk, and vegetable broth to a medium saucepan (at least 3 quarts). Stir until well combined.
- Stir in the onion powder, garlic powder, ground ginger, turmeric, and black pepper until evenly distributed.
- Heat over medium heat until the soup begins to gently simmer. Reduce the heat to low and cook for 15 to 20 minutes, stirring occasionally.
- Add sea salt as needed. For a stronger ginger flavor, add another ¼ teaspoon of ground ginger.
- Ladle the warm soup into bowls and enjoy!
Notes
Fresh version: Substitute 1 medium yellow onion (finely chopped) for the onion powder, 3 cloves minced garlic for the garlic powder, and 1 tablespoon grated fresh ginger for the ground ginger. Sauté the onion in 1 tablespoon olive oil until tender, add the garlic and ginger, cook briefly, then follow the remaining instructions.
Storage: Refrigerate leftovers for 3 to 4 days, or freeze individual portions.
MS Fatigue-Friendly Tip: Leave the pot on the stove and ladle the soup into bowls instead of lifting and pouring.
Keywords: pumpkin ginger soup, easy pumpkin soup, dairy-free pumpkin soup, coconut milk pumpkin soup, canned pumpkin soup, one-pot soup, no-chop soup, low-energy recipe, MS-friendly soup