The Chef Upstairs



Spiced PUMPKIN and GINGER Soup

Serves - 8. Gluten and Dairy Free!


  • 2 tbsp olive oil or unsalted butter
  • 1 medium size onion; medium dice
  • 1 clove garlic chopped
  • 2 cups stock (chicken or vegetable)
  • 4 cups pumpkin puree*
  • 1 can Coconut milk – 14 oz.
  • 1 tsp minced ginger
  • ½  cup orange juice
  • 1 ½ tsp pumpkin pie spice**
  • Chili flakes to taste (1 small pinch)
  • 1 tbsp maple syrup
  • Salt to taste


  • Add olive oil or butter to a large pot over medium heat; cook and stir the onion and garlic until softened, about 5 minutes. Add stock and cook 2 to 3 minutes. Stir in the pumpkin puree, coconut milk, ginger, orange juice, pumpkin pie spice, chili flakes and maple syrup. Bring the soup to a simmer, and cook until heated through, about 5 to 7 minutes.
  • Use an immersion blender to puree the soup or alternatively pour the soup into a blender pitcher to no more than half full. Hold down the lid of the blender firmly in place. Start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot.
  • Return the pureed soup to medium heat; bring to a simmer, cook another 10 minutes and season to taste with salt and pumpkin pie spice mix.

* Pumpkin Puree

  • Makes approximately 8 cups
  • 1 medium to large pie pumpkin about 2 to 3 lbs. Cut off the stem and cut the pumpkin in half from top to bottom
  • Place the cut side down on a parchment lined baking pan and cook at 425F for 20 to 30 minutes until the pumpkin is fork tender.
  • Remove from oven and let cool for 5 minutes. Remove the seeds and scoop out the cooked pumpkin leaving the skin behind. Throw out any blackened bits, which may be bitter.

** Pumpkin Pie Spice

Add together in a small bowl and mix/stir well:

  • 1 tbsp ground cinnamon;
  • 1 tsp ground nutmeg,
  • 1 tsp ground ginger,
  • ¾ tsp ground allspice.