AIP Friendly Ginger-Turmeric Pumpkin Soup
Warming, velvety, and deeply aromatic, this pumpkin soup is the kind of bowl that feels like genuine nourishment from the very first spoonful. Coconut oil, bone broth, and full-fat coconut milk create a rich, creamy base without any dairy, grains, or nightshades — making it a natural fit for the elimination-style eating that the autoimmune protocol demands. Fresh ginger and garlic are bloomed in the oil before the spices go in, which coaxes out every bit of their anti-inflammatory depth and gives the finished soup a complexity that tastes far more involved than it actually is. A splash of apple cider vinegar stirred in near the end brightens the whole thing and keeps the sweetness of the pumpkin in check. The immersion blender step transforms everything into a silky, restaurant-smooth texture that makes each serving feel genuinely special. Finished with a swirl of coconut milk and a scatter of fresh cilantro, it's as beautiful in the bowl as it is satisfying to eat — and it serves four, so there's a good chance you'll have leftovers worth looking forward to.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- ¼ tsp ground ceylon cinnamon
- 1 can (15 oz) pumpkin purée
- 2 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 2 tbsp full-fat coconut milk, for drizzling (optional)
Instructions
- 1
Heat the coconut oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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