Gingered Pumpkin Soup Recipe

This has to be one of the simplest soups to make that we’ve ever run across, but so satisfying and healthful: pumpkin’s gorgeous orange color reflects the richness of its immune-boosting carotenes.

Paired with the powerful antioxidants in ginger, the result is a zingy, creamy, quick and delicious soup you’ll love, that will help to keep you in the pink of health through the sometimes-stressful holiday season.


1 tablespoon butter
1 tablespoon shredded fresh ginger
2 cups cooked pumpkin
4 cups vegetable stock or water
1 tablespoon Bragg’s liquid amino seasoning, or tamari
1/2 cup milk
1/4 cup dry milk (optional)

1. Heat butter in a large pot and saute ginger to soften. Put the pumpkin and part of the liquid in a blender and blend until smooth. Add butter and ginger, plus other ingredients. Heat, but do not boil.

Serves 6.

Adapted from The Peaceful Cook, by Harriet Kofalk (Peace Place, 1991). Copyright (c) 1991 by Harriet Kofalk. Reprinted by permission of Living Tree Paper.
Adapted from The Peaceful Cook, by Harriet Kofalk (Peace Place, 1991).


Magdika Cecilia Perez

will veganize this recipe! thank you

Fred Hoekstra
Fred Hoekstra3 years ago

Thank you Annie, for Sharing this!

J.L. A.
JL A.3 years ago


Donna Hamilton
Donna Hamilton4 years ago

Thanks for the recipe.

Cathy Noftz
Cathy Noftz4 years ago

~A very interesting recipe~

Carole R.
Carole R.5 years ago

Thank you for sharing.

Michele Wilkinson

Thank you

Jennifer C.
Past Member 5 years ago

Love this healthy soup recipe. Thanks.

K s Goh
KS Goh5 years ago

Thanks for the article.

David M.
David M.6 years ago