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Healthy Pumpkin Ginger Soup with Sriracha

Creamy, smooth, lightly sweet (but not TOO sweet) pumpkin soup with a bit of a kick … what more could you want in a soup? For me, I want it to be healthy too.

Healthy Pumpkin Ginger Soup with Sriracha ~ Sumptuous Spoonfuls #gf #soup #recipe

I know, I know, it’s not “pumpkin season” … but who says we have to have a “season” for pumpkin? It’s delicious year round and hey, pumpkin freezes well so you can have it anytime. I even happen to have several large pumpkins still sitting about my house from last fall, adding a little color to the drab winter gray.

Also, my friend gave me some pumpkin she had frozen … she had too much of it and begged me to take a couple packs. The first thing that came to mind when I saw it was Pumpkin Soup! This soup has no heavy cream in it like so many of those pumpkin soup recipes do, but it’s still wonderfully creamy. Borrowing from Asian cooking, I added a bit of peanut butter (think of one of those yummy peanut sauces from Thailand), some fresh ginger, and a bit of heat and magic flavor from Sriracha.

This is a fairly thick soup … if you want your soup thinner, add a bit more broth, or some milk, or coconut milk.

Healthy Pumpkin Ginger Soup with Sriracha

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: About 1 quart of soup

Healthy Pumpkin Ginger Soup with Sriracha


  • 1 small onion, peeled and cut into large chunks
  • 2 - 3 cloves of garlic, peeled
  • 1 knob of ginger root, about 1 - 1 1/2 inches, peeled
  • 1/2 Tablespoon olive oil
  • 2 cups pumpkin puree
  • 2 cups chicken or vegetable broth
  • 2 - 3 Tablespoons real maple syrup (more or less to taste)
  • 2 Tablespoons peanut butter
  • 1 - 3 Tablespoons Sriracha hot sauce (optional, use more or less to taste)
  • About 1/3 cup fresh cilantro leaves (if desired)
  • For the top: chopped cilantro leaves, toasted pinons or pepitas & more Sriracha, for swirling


  1. Put the onion, garlic, and ginger into a handi chopper or food processor and chop into bits.
  2. Heat a medium saucepan over medium heat. Add the olive oil, then the chopped onion mixture. Saute for a few minutes until the onions are soft and translucent. Add the pumpkin, broth, syrup, and peanut butter. Bring to a boil, then reduce heat and simmer for 5 - 10 minutes, stirring frequently.
  3. Remove from heat, let cool a bit and blend till smooth. You can blend some of the cilantro into the soup if you want or just use it on top for garnish. If you are using an immersion blender, you can blend it hot. To avoid a big mess in your kitchen, if you are using a traditional blender, I recommend letting the soup cool before you blend it. When you're ready to blend, put the liquid in the blender, then cover the top with a towel. Holding the towel on the top, pulse gently a few times, then let any extra air out. Pulse again a few times, then blend till smooth.


RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Healthy Pumpkin Ginger Soup with Sriracha ~ Sumptuous Spoonfuls #gf #soup #recipe

This recipe was shared at Cast Party WednesdayWine’d Down WednesdayThursday Favorite ThingsFull Plate ThursdayFoodie FridayReal Food Fridays, What to Do Weekends and Moonlight & Mason Jars.

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12 Responses

  1. My first thought was WOW! What a gorgeous looking soup this is 🙂 We’ll definitely give it a try, probably with butternut squash if we have trouble finding pumpkin. Thanks so much for sharing at Real Food Fridays!

    February 7, 2014 at 12:29 pm

    • Ann

      Butternut squash would be lovely too! I tend to use them interchangeably in my kitchen.

      February 7, 2014 at 10:42 pm

  2. First pumpkin soup I’ve found that I think will go over well at my house. I will have to give it a try!!

    February 7, 2014 at 2:42 pm

    • Ann

      Yay I’m so glad! I hope you love it 🙂

      February 7, 2014 at 10:42 pm

  3. Sound so healthy and would taste great on a cold winter day. Thanks for sharing. Visiting from Real Food Friday & hosting. Have a wonderful healthy day!

    February 8, 2014 at 2:50 pm

    • Ann

      It’s awesome on a cold winter day … thanks for your sweet comment 🙂

      February 8, 2014 at 6:42 pm

  4. Stopping by to pin this gorgeous recipe! Thank you for linking up to Moonlight and Mason Jars 🙂

    February 10, 2014 at 11:11 am

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  6. We are going to just love your Pumpkin Ginger Soup, it looks delicious! Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    February 11, 2014 at 4:54 pm

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