Pumpkin Ginger Soup

autumn metal element recipe metal element recipe water element water element winter Jan 18, 2021



  • 4 tbs coconut oil
  • 4-5 lbs pie pumpkin
  • 6-8 cloves garlic minced
  • 2 tbs fresh grated ginger
  • 1 medium onion chopped
  • 4 cup stock
  • 1 cup coconut milk
  • 1 tbs salt
  • 1/2 tsp cayenne
  • 2 tbs maple syrup to taste


Preheat oven to 375 degrees. Cut pumpkin in half and gut out seeds place cut side down in roasting pan and ad 1/2 cup water to pan. Roast for 35-45 minutes until tender. Remove from oven and set aside to cool. Heat oil over medium heat and sauté onion, garlic and salt until onion is translucent (about 5-7 min)

Scoop Flesh of pumpkin out and add into pan. Add ginger, cayenne and stock to pan and bring to a soft boil before lowering heat to a gentle simmer, cook for 20 minutes. Stir in coconut milk. Puree in batches in a blender or with immersion blender. Return to pan and season with salt, pepper and maple syrup to taste. Serve with fennel compote and pesto, pumpkin seeds and rustic bread.



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