Total Time
Prep 5 mins
Cook 5 mins

This dairy free, gluten free pumpkin ginger soup with coconut milk hits the spot. I decided I had to make something pumpkin today after making pumpkin pies from my gluten free cookbook (The Gluten-Free Almond Flour Cookbook) and finding myself with a bunch of leftover roasted pumpkin. Of course soup was the easiest thing to make after making one too many pumpkin pies for family and friends.

Ingredients Nutrition


  1. 1. In a vita-mix, combine pumpkin, chicken stock and coconut milk and process on high until smooth.
  2. 2. Blend in stevia, lemon juice and ginger.
  3. 3. Place mixture in a pot and bring to a boil then reduce to a simmer and cook for 5 minutes.
  4. 4. Serve.