Pumpkin Soup

Pumpkin Soup

SERVINGS

4

COOK TIME

10 Min

Enjoy the finest flavors of fall when you stir up this heartwarming and simple pumpkin soup. Simmer our 100% Pure Pumpkin with coconut cream, vegetable stock, garlic, and ginger for a fragrant coconut ginger pumpkin soup that is comfort in a bowl.
FEATURED PRODUCTS
Green Giant® 100% Pure Pumpkin

Green Giant® 100% Pure Pumpkin
WHERE TO BUY
Pumpkin Soup

FULL RECIPE

Serving Size: 4

Cook Time: 10 minutes

Green Giant product(s) used: Green Giant® 100% Pure Pumpkin

Lists of ingredients:

  • 1 can (15 ounces) Green Giant® 100% Pure Pumpkin
    ½ cup coconut cream
    1 cup vegetable stock
    1 Tablespoon garlic paste (or 1 teaspoon garlic powder)
    1 Tablespoon ginger paste (or 1 teaspoon ground ginger)
    Salt and pepper to taste

STEPS

1 Add all ingredients to a saucepan and heat over medium. Stir until ingredients are well incorporated, about 10 minutes.
2 Serve over coconut rice or with bread.

TIPS & TRICKS

Looking to add an elegant garnish to your coconut ginger pumpkin soup? Consider topping steaming bowls with toasted pepitas or pumpkin seeds, or a swirl of coconut milk.

When storing any leftovers, refrigerate coconut ginger pumpkin soup for up to 3 days, and keep it in the freezer for no more than 3 months. Thaw frozen coconut ginger pumpkin soup in the fridge, then reheat it in the microwave or in a saucepan on the stovetop.

Serving Size: 4

Cook Time: 10 minutes

Green Giant product(s) used: Green Giant® 100% Pure Pumpkin

  • 1 can (15 ounces) Green Giant® 100% Pure Pumpkin
    ½ cup coconut cream
    1 cup vegetable stock
    1 Tablespoon garlic paste (or 1 teaspoon garlic powder)
    1 Tablespoon ginger paste (or 1 teaspoon ground ginger)
    Salt and pepper to taste

1 Add all ingredients to a saucepan and heat over medium. Stir until ingredients are well incorporated, about 10 minutes.
2 Serve over coconut rice or with bread.

Tips & Tricks

Looking to add an elegant garnish to your coconut ginger pumpkin soup? Consider topping steaming bowls with toasted pepitas or pumpkin seeds, or a swirl of coconut milk.

When storing any leftovers, refrigerate coconut ginger pumpkin soup for up to 3 days, and keep it in the freezer for no more than 3 months. Thaw frozen coconut ginger pumpkin soup in the fridge, then reheat it in the microwave or in a saucepan on the stovetop.

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