30 Minute Pumpkin Ginger Soup

Posted on by Corelyn

Sometimes you need a little something different. I love pumpkin soup as much as the next gal, but coming out the other side of the holiday season, I start to experience pumpkin fatigue. This recipe is a revelation when you’re sick of all things pumpkin spiced.

The soup starts simple enough, with puréed pumpkin (we used the canned stuff, for ease and for time management). Add some sautéed garlic, onion and even fresh sage. From there, things get a little more unusual. Add curry powder, cashew butter, and a good helping of fresh grated ginger. Purée it all and be sure to blend well! Read the full recipe below.

The cashew butter adds protein and texture as well as a fullness of flavor, leaving the end result incredibly satisfying. My hesitation with soup is always that it won’t be filling enough, and I often go for stews or chilis instead. This is the best of both worlds because it’s filling but not heavily weighed down by cream and butter.

However, the real star is the fresh ginger. One tip: Don’t be afraid to add a lot of ginger if you’re planning to serve your soup right away. Hold back a little – maybe even cut the ginger in half – if you’re planning to make your soup ahead of time and serve the next day. The longer this sits, the more the flavors meld together and that ginger becomes stronger and stronger.

Prep Time: 15 minutes
Cook Time: 10-15 minutes
Servings: 6 – 8

4 cups puréed pumpkin
4 – 6 cups chicken broth
1 medium onion, diced
2 cloves garlic, minced
2 tsp yellow curry powder
1 tsp ground mustard
10 – 12 fresh sage leaves, chopped
1 – 2 tsp fresh grated ginger
1 tbsp olive oil
1 tsp salt, or adjust to taste
1 cup raw cashews
1 cup milk


1. In a large pot or dutch oven, sauté the onions and garlic in olive oil for 2 – 5 minutes.
2. In a food processor or blender, blend the cashews and milk together until smooth and creamy. Add milk to bring to desired thickness. Mixture should still be pourable, but not completely liquid.
3. Add cashew butter and all spices except the fresh ginger to the pot and reduce heat while stirring.
4. Add chicken broth, pumpkin, and fresh ginger and bring to a boil over medium-high heat.
5. Reduce heat and simmer 5 – 10 minutes.
6. Purée soup in a blender and adjust spices to taste before serving.




Your Thoughts:



This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Meg

    I have two substitution questions:
    1. Think this would work with veggie broth, or that would be too bland?
    2. Think this would work with an unsweetened, unflavored vegetable milk (soy or almond)? It seems like what we’re going for is milk for consistency, not flavor, right?

    • Corelyn

      I am pretty sure vegetable broth would be fine, just adjust your spices. Maybe add more salt or more curry powder.
      As for milk, you’re absolutely right. It’s just for consistency, so you could even use water for your cashew butter in a pinch. And if you used Almond milk, I would again recommend adding more salt. Something about it is denser than soy milk and it can suck up more flavor. Good luck, and let us know how it goes if you try it!

  2. Paula Hansen

    Made this last night for dinner, had it again for breakfast. Hubby says this recipe is “a keeper”. We did add Pancit noodles to it (made from cornstarch), as the kids thought it “smelled like cup of noodles”. Not the greatest compliment, in my book, but it did mean that they were also quite happy to eat it. Used a can of coconut milk, too, instead of regular milk.