Description
Gut-Healing Pumpkin Soup is a cozy, soothing fall soup made with pumpkin, ginger, turmeric, bone broth, and coconut milk. It’s nourishing, budget-friendly, and perfect for calming happy bellies.
Ingredients
1–2 tbsp olive oil or ghee
1 medium yellow onion, chopped
3 cloves garlic, minced
1–2 tbsp fresh ginger, grated
1 tbsp fresh turmeric, grated (or 1 tsp ground)
2 cans (15 oz each) pumpkin puree
4 cups bone broth or vegetable broth
1 can (13–14 oz) full-fat coconut milk
1 tsp ground cumin
1/2 tsp ground cinnamon
Sea salt & black pepper, to taste
Pinch of red pepper flakes or cayenne (optional)
Instructions
1. Warm oil or ghee in a large pot. Sauté onion until translucent, then add garlic, ginger, and turmeric for 30–60 seconds.
2. Stir in pumpkin puree, cumin, cinnamon, broth, salt, and pepper. Whisk smooth and bring to a gentle simmer.
3. Simmer 15–20 minutes to meld flavors. Stir in coconut milk and adjust seasoning with more salt, pepper, or chili.
4. Blend soup until silky smooth with immersion blender or in batches.
5. Taste, adjust with lemon or apple cider vinegar if needed, then serve with desired garnishes.
Notes
Refrigerate up to 4 days in airtight container.
Freeze up to 3 months. Thaw overnight in fridge and whisk if separated.
Garnish after reheating with yogurt, seeds, or fresh herbs.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg