Pumpkin Ginger Coconut Soup | Pumpkin and Carrot Soup
Pumpkin ginger coconut soup

Pumpkin Ginger Coconut Soup | Pumpkin and Carrot Soup

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Like me, I’m sure you’re tired of seeing pumpkin spice everywhere. It’s time to take back the best time of the year with a pumpkin soup that is not flavored with cinnamon for goodness sake! My Pumpkin Ginger Coconut Soup is delicious and a wonderful way to eat pumpkin!

This is a vegetarian recipes. It doesn’t just have pumpkin, I’ve also included carrots, a few bell peppers, fresh and ground ginger. The liquid is mostly vegetable broth, but one can of coconut milk is in there too. It makes it absolutely creamy and delicious!

Since this recipe uses fresh pumpkin you might want to check out my post on picking the perfect pumpkin! There is some great information in there!

Oven and Solar Oven Recipe

I’ve written this recipe so that you can use a regular oven or a solar oven. You are basically just roasting the veggies until they get soft.

In the recipe, it calls for you to saute some of the veggies. This might take a while in a solar oven. You can try it, however, it’s possible to skip the saute step, and just skip ahead when using the solar oven.

It takes about an hour in an oven, and 2-3 hours in a solar oven. I have a Sunflair Solar oven, and I am loving it! I also have some of their bakeware to use with the oven. Their 3lb. round roaster worked perfectly to make this soup!

Pumpkin Ginger Coconut Soup Recipe

Pumpkin ginger coconut soup

Pumpkin Soup With Ginger and Coconut

Yield: 5
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

A delicious pumpkin and carrots soup with coconut and ginger!

Ingredients

  • 1-2 cups pumpkin
  • 7-10 carrots (sliced)
  • 3 bell peppers (diced)
  • 12 oz ginger (sliced thin)
  • 2 tsp ground ginger
  • 8 oz coconut milk (canned)
  • 3 cups vegetable broth
  • A dash of Mrs. Dash for garnish
  • salt to taste

Instructions

  1. Preheat oven at 350º F or for a solar oven 200-250º F.
  2. Saute ginger, carrots, and bell peppers.
  3. Start with the 1-2 cups of pumpkin, place them in a casserole dish.
  4. Add ginger, carrots, bell peppers, vegetable broth, and salt to the casserole dish. Mix well.
  5. Bake until vegetables are soft, this should take about an hour. Stir after 30 minutes.
  6. Puree vegetable mix with a food processor. Add coconut milk to some of the mixture and blend that in as well.
  7. Place the whole mixture in a bowl and stir well.
  8. Garnish with Mrs. Dash and serve!

Notes

You can choose to serve the pumpkin soup inside of the pumpkins if you like. Of course, you'll have to clean the mess out of the pumpkins first.

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Nutrition Information
Yield 5 Serving Size 1
Amount Per Serving Calories 225Total Fat 11gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 587mgCarbohydrates 32gFiber 6gSugar 9gProtein 5g

For the most accurate nutritional information, you should calculate the nutritional value of each ingredient yourself. These calculations are provided by a third party and are not expected to be exact. You are solely responsible for ensuring the nutritional information you use is accurate.

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This is a great combination of ingredients. Who needs cinnamon to spice up pumpkin? Not me that’s for sure!

I hope you like the recipe! I served mine with dinner rolls for fun. My vegetable loving child approved! Days later and he is still talking about it! I think it’s a hit!

 

 

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20 thoughts on “Pumpkin Ginger Coconut Soup | Pumpkin and Carrot Soup”

  1. This looks incredible. I have never heard of a solar oven. I live in Florida so I feel like that would be an incredible thing for me to have!

    Thank you!

    1. Homestead Wishing

      The sunshine state is the perfect place to cook with the sunshine. It is also really awesome to cook outside on a really hot day instead of heating up the kitchen. I love my Sunflair! Thanks for stopping by Kerrin!

  2. This looks delicious, I have been looking to get a pumpkin or two, I am starting to think that we just do not eat enough pumpkin,,, this post reminds me that it is food and not just a decoration….

    1. Homestead Wishing

      Thank you. Yes, there is so many great things we can do with pumpkin! Eating it does not mean using spices like cinnamon everytime either. I am getting tired of that concoction! Thanks for stopping by Karen!

    1. Homestead Wishing

      Thank you so much! I got the inspiration from my family. They complain so much about the pumpkin spice thing, I just thought I would come up with something different for them. I am not a huge fan of cinnamon myself so I had no problem dropping it from the ingredient list!

    1. Homestead Wishing

      Coconut milk and pumpkin pair well together, just like coconut milk pairs well with sweet potato. If you have ever eaten sweet potato fries or mash they most likely had coconut milk and it tastes divine for sure! Give it a try! Thank you for stopping by Irina!

    1. I put those two together because pumpkin is somewhat similar to sweet potato, and sweet potatoes and coconut milk go so well together. I figured they would pair just as well, and they do! I am so glad that you stopped by Kami. I will check out that conference. Thanks a bunch!

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