Food and Beverage
Usher in Cool Weather with Easy Pumpkin Soup
Pumpkin may be a classic fall flavor, but there’s no reason you can’t satisfy your craving for savory comfort foods all year long. Its smooth, creamy texture is a go-to ingredient for a variety of recipes, including this heartwarming and simple easy Pumpkin Soup.
Last Updated on December 23, 2025 by Daily News Staff
Usher in Cool Weather with Easy Pumpkin Soup
(Family Features) Pumpkin may be a classic fall flavor, but
there’s no reason you can’t satisfy your craving for savory comfort foods all
year long.
Forget spiced latte; with its wholesome nutrition and plenty
of earthy flavor, pumpkin is the perfect ingredient for all kinds of flavorful
dishes. It may inspire a warm, fall feeling but it’s much more than a seasonal
product. Pumpkin puree can be enjoyed all year long mixed into your favorite
baked goods, stirred into chilis or even scooped into your morning smoothie.
The smooth, creamy texture of Green Giant 100% Pure Pumpkin,
made in the United States with premium quality in mind, is a go-to ingredient
for a variety of recipes, including this heartwarming and simple Pumpkin Soup.
Simply simmer the pumpkin puree with coconut cream, vegetable stock, garlic and
ginger for a soup that is comfort in a bowl.
Explore new ways to enjoy seasonal recipes at greengiantvegetables.com.
Watch video to see how to make this recipe!
Cook time: 10 minutes
Servings: 4
- 1 can (15
ounces) Green
Giant 100% Pure Pumpkin - 1/2 cup coconut
cream - 1 cup
vegetable stock - 1 tablespoon
garlic paste or 1 teaspoon garlic powder - 1 tablespoon
ginger paste or 1 teaspoon ground ginger - salt, to taste
- pepper, to taste
- coconut rice, for serving
(optional) - bread, for serving (optional)
- In saucepan over medium heat, combine pumpkin, coconut
cream, vegetable stock, garlic, ginger and salt and pepper, to taste. Stir
until well incorporated, cook 10 minutes. - Serve over coconut rice or with bread, if desired.
Notes: For an elegant garnish, top with toasted
pepitas, pumpkin seeds or swirl of coconut milk.
Leftovers can be refrigerated up to 3 days or frozen up to 3
months. Thaw frozen coconut ginger pumpkin soup in fridge then reheat in
microwave or saucepan on stovetop.
SOURCE:
Link: https://stmdailynews.com/the-fate-of-lucky-supermarkets-in-socal/
