Pumpkin & Ginger Soup with Coconut Milk Recipe

Articles Food & Nutrition Recipes

This vegetarian and gluten-free pumpkin and ginger soup recipe is quick and easy to make. It is a delicious soup perfect for those cold winter days.


  • 1 tbsp butter / or coconut oil for vegans
  • 1 onion, finely chopped
  • 1-2 garlic cloves, pressed
  • 1 big piece of ginger, finely chopped
  • 1 tsp Curcuma
  • 1/2 tsp chilli powder
  • 400 g Hokkaido pumpkin, chopped
  • 300 g carrots, chopped
  • 1/2 l vegetable broth
  • 250 ml coconut milk
  • Salt and pepper
  • 1/2 lemon
  • Herbs of your choice for garnish – coriander, parsley or chives work well


  1. Fry the onions and garlic slowly in the butter until they soften.
  2. Add the ginger, turmeric and chilli powder and fry for half a minute.
  3. Add the pumpkin, the carrots and stir well. Cook for another 5 minutes.
  4. Add the vegetable broth to the veggies and let it cook for 15-20 minutes until the carrots and pumpkin are soft. Then puree everything finely.
  5. Stir in the coconut milk and season the soup with lemon, salt and pepper.
  6. Garnish the soup with your favourite herbs.


Source: hellofreshgo.de/en

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