Hearty Pumpkin Ginger Soup That’ll Warm You Right Up (Gluten-Free, Vegan Recipe)

This hearty pumpkin ginger soup recipe will warm you up from the inside out and fill you up with all it’s good-for-you ingredients. Did someone say turmeric??
 
As the weather gets even cooler, it’s the perfect time to make a big ol’ batch of this soup to hold you over for a few meals. You could even share it with a friend, if you’re feeling generous. Eating warm and spicy foods like this soup, or chili, when the weather is cool is very much in line with Ayurvedic teachings.
 
With this soup, you’re letting your body know it’s time to store up for winter, and you’re eating seasonal, hearty veggies! Can I get a “Oh my gourd?!”
 

Why Pumpkin and Ginger are So Damn Good For You

You may or may not know that pumpkin is chock full of Vitamin A and fiber. This means the gourd promotes healthy skin and hair, and it keeps you seriously full for a really long time. Our other main ingredient, ginger, is great for settling your stomach with its anti-nausea properties. It’s also a natural anti-inflammatory (bye-bye, headaches!), antibiotic, and anti-carcinogen.
 

Let’s Make Pumpkin Ginger Soup!

Makes 4-5 Servings | Difficulty: Moderate
 

 

Ingredients

1 Medium-sized Cooking Pumpkin (as in not a huge carving pumpkin)
2 Large Carrots
1 Yam
1 inch Ginger Root
3 cloves Garlic
1 cup Raw Cashews
1 32 oz box Vegetable Broth
1 tsp Salt and Pepper, to taste
2 Tbsp Curry Powder
1 Tbsp Turmeric
 

Preparation

Note: You’ll need a food processor or high-powered blender for this recipe.
 
Using a vegetable peeler, remove the skin of your yam. Carefully using a sharp knife, cut the top and bottom off of your pumpkin, and remove the skin. Use a spoon to remove the fibers and seeds from the center of your pumpkin. (You can season and toast these in the oven if you like!)
 

 
Chop your pumpkin, yam, carrots, and ginger into relatively small pieces. This will help reduce the time you have to boil them!
 

 
In a large pot, boil your pumpkin, carrots, yam, ginger, garlic, and cashews for about 30 minutes, or until you can easily slice them with the side of a spoon.
 

 
Drain your veggies and add them to your food processor with about a cup of vegetable broth. Just enough broth to blend it all up!
 


 
Return your blended veggies to your large pot, and add the remainder of your vegetable broth. Stir in your salt, pepper, curry powder, and turmeric. Bring to a simmer for about 10 minutes, then serve hot!
 

 

Enjoy Your Pumpkin Ginger Soup!

I love this recipe. It’s pretty mild, and extremely satisfying. That being said . . . if you’re a fan of the heat, feel free to add whichever peppers or spices you like! This is your dish after all, and your opportunity to get creative.
 
Enjoy!
 

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