Show cold and flu season who’s boss with this epic Immune Boosting Pumpkin Soup Recipe. Made with coconut milk, fresh sage leaves, grated ginger and more, it’s a 20-minute treasure that you simply have to try.
Comforting Pumpkin Soup With Fresh Ginger
You might as well call this superfood soup. It’s fully loaded with good-for-you ingredients that’ll fortify your immune system while each bite leaves you cozy and satisfied. Every year when the weather starts to get cooler, this soup becomes my saving grace.
The organic pumpkin provides numerous antioxidants, which help prevent cell damage, and the sage is packed with plant compounds that do the same. Coconut milk naturally contains lauric acid, which is known for its antiseptic properties. Simply put, it assists the body in fighting infections caused by bacteria, viruses or fungi.
Believe it or not, bone broth is incredibly nutritious as well – it’s rich in minerals that support immune function. It also possesses many healing compounds such as collagen, which restores your gut lining and reduces intestinal inflammation. Unless you’re vegetarian or vegan, I wouldn’t advise you to substitute it.
On top of all those impressive health benefits, fresh ginger is believed to help decrease inflammation, relieve throat soreness and even alleviate nausea. The wholesome ingredients that go into this soup make it pretty much qualify as medicine. Only it tastes like a smooth and velvety bowl of heaven!
What You’ll Need
You’ll find everything that goes into this soup listed below. The accompanying amounts are specified in the recipe card that follows this post.
- Organic Pumpkin: Pureed.
- Coconut Oil
- Shallots: Peeled and chopped.
- Ginger: Freshly grated.
- Sage Leaves: Freshly chopped or left intact – up to you.
- Bone Broth: If you’re vegetarian or vegan, go ahead and use vegetable broth instead.
- Coconut Milk
- Chilli Powder: This adds a kick of spiciness that makes the dish even cozier.
- Pumpkin Seeds: What better topping could you put on pumpkin soup?
- Greek Non-Fat Yogurt: Omit this if you’re dairy-free or vegan (or use a plant-based alternative).
What Kind of Pumpkin is Good for Soup?
Any popular eating pumpkin would work well for this soup recipe – just stay away from the kind of pumpkins you carve on Halloween. They may be edible, but they’re not very good. You’re much better off with a Queensland Blue, a jarrahdale, a sugar pumpkin or even a butternut squash.
How to Make Immune Boosting Pumpkin Soup
The convenience of this dish is such a blessing. You won’t find a better recipe for pumpkin soup!
- Heat Saucepan: Set a medium-sized saucepan over medium heat.
- Add Coconut Oil, Shallots & Ginger: Melt the coconut oil, then add in the grated ginger and minced shallot, stirring until soft. Lower the temperature if it seems like the shallot is browning.
- Add Pumpkin, Broth, Coconut Milk & Chili Powder: Add in the puréed pumpkin, bone broth, coconut milk and chili powder. Stir to combine.
- Let Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Add Toppings: Ladle the soup into bowls and top each serving with some chopped sage, a handful of pumpkin seeds and a dollop of yogurt.
- Serve: Enjoy!
Tips for Success
Set yourself up for scrumptious results by reviewing these helpful suggestions.
- Don’t Let the Shallots Brown: Be sure to lower the heat if your shallots start to change color. Browned shallots become a little too bitter.
- Cook the Soup at a Simmer: Once your soup is boiling, you’ll want to immediately reduce the heat to a simmer. If it continues to boil, too much liquid will evaporate.
- Season to Taste: Want your soup to be spicier? Use cayenne pepper instead of chili powder. Looking to use different herbs? Take your pick! This dish is easy to customize.
Slices of crusty artisan-style bread are the perfect match for this creamy pumpkin soup. While you could serve it as an appetizer or a side, it’s substantial enough to fill your belly for lunch or dinner. We love to pair it with another nourishing dish like Potato Salad or Roasted Vegetables!
Storage and Reheating
Once it has cooled to room temperature, leftover pumpkin soup should be refrigerated in an airtight container. Enjoy it within 4-5 days for the best results. Reheat it over low heat and stir occasionally until it’s warmed through, adding a splash of water if it gets too thick. Individual portions can be reheated in the microwave.
Can I Freeze This?
Absolutely. Transfer the cooled soup to a freezer-safe container, leaving an inch or two of empty space to allow for expansion. Without the extra space, your container could break or become misshapen. Freeze the soup for up to 3 months, thawing it out in the fridge before you reheat it.
More Creamy Soup Recipes
- Roasted Cauliflower Coconut Soup
- Healthier Clam Chowder
- White Bean Mushroom Bacon Soup
- Light Potato Cheese Soup
Immune Boosting Pumpkin Ginger Coconut Soup
For the Soup
- 16 ounces of organic pumpkin pureed
- 1 tablespoon of coconut oil
- 2 small shallots or 1 large peeled and chopped, about 2 tbsp total
- 1 tablespoon of grated fresh ginger
- 14 ounces of bone broth
- 1/2 cup coconut milk plus extra to serve
- ½ tablespoon chilli powder
For the Toppings
- 1 tablespoon freshly chopped sage about 3 leaves
- Pumpkin Seeds
- Greek non-fat yogurt
- Sage leaves
- Place medium saucepan over medium heat.
- Melt coconut oil, and add grated ginger and minced shallot. Stirring till soft. Do not let brown, lower temperature if you feel like the shallot is browning.
- Add organic pumpkin, bone broth, coconut milk and chili powder. Stir to combine.
- Bring mix to the boil and simmer for 15 minutes.
- Serve with a sprinkling of chopped sage, pumpkin seeds and a dollop of plain non fat yogurt (omit for dairy free recipe)
- To Store & Reheat: Keep cooled pumpkin soup refrigerated in an airtight container for up to 5 days. Reheat it over low heat and stir occasionally until it's warmed through, adding a splash of water if it gets too thick. Individual portions can be reheated in the microwave.
- To Freeze: Transfer cooled soup to a freezer-safe container, leaving an inch or two of empty space to allow for expansion. Freeze for up to 3 months, thawing in the fridge before reheating.