Ginger Pumpkin Soup

Creamy soup that can be easily prepared in advance and reheated in portions

Recipe modifier to increase calories
• Use yogurt with a higher fat content
• Add a teaspoon of sour cream
• Replace 1 cup of stock with 1 cup of homogenized or evaporated milk (will make a creamy soup)
• Drizzle with oil
• Stir in grated cheese
Helpful with the following side effects
• Fatigue
• Nausea
• Difficulty swallowing (omit pumpkin seeds)
• Change of taste and smell
• Dry mouth
• Diarrhea

tipsSet aside the pumpkin or butternut squash seeds. Wash and dry them well. Roast them in a dry non-stick pan.



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  • 1. Add the olive oil to a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
  • 2. Add garlic and spices, stir and continue to cook for another 5 minutes.
  • 3. Add pumpkin and ginger, stir well and cook for another 5 minutes.
  • 4. Add stock, bring to a boil, reduce heat to medium low and simmer for 25 to 30 minutes.
  • 5. Add lime juice and powdered milk. Puree with a hand blender or carefully transfer to stand blender and puree until smooth. Season to taste.
  • 6. Serve with fresh herbs and some toasted pumpkin seeds.

About Chef

Geremy Capone

Geremy Capone is a Toronto chef who works for the ELLICSR Program at the Princess Margaret Cancer Centre. He is involved in the research, development and delivery of culinary and ...

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