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Ginger Pumpkin Soup

I love Thai food, but can I be totally honest with you?

It scares me a little bit. I know silly, right? Let’s think about the times I’ve attempted to TRY making a Thai recipe at home.

First, I have to figure out what the ingredients are and sort of get an idea of what they look like, so if I happen to run across them while shopping, I might have a chance at recognizing them! Next, I head out to the grocery store to buy said ingredients. I don’t know about you but there are always one or two things on my list that ‘normal’ stores don’t typically carry.

AND that’s where it ends. Yep. Me with half of the things I need to make a Thai dish and out of time/energy to continue the ingredient treasure hunt!

I know y’all can relate. So… I recently found Swanson’s Thai Ginger Flavored Infused Broth, and to say I was thrilled would be an understatement!

Thai Ginger Pumpkin Soup by

Right in that little box was all those hard to find Thai ingredients! Oh. my. gosh. Beautiful, isn’t it?  Oh and not only all together but also in the right proportions! Thai Ginger Flavor Infused Broth is a beautiful balance of lime, lemon grass, ginger, cilantro and coconut… all the fabulousness of Thai flavors in one ready to use box.

So…. My Thai Ginger Pumpkin Soup is going to rock-your-world! It tastes amazing and it’s SO simple to make you just won’t believe it.

Thai Ginger Pumpkin Soup by

This recipe only has eight ingredients… that’s it!  AND it tastes like all those wonderful Thai flavors that we all love at restaurants but find difficult to replicate at home.

I love the new Swanson’s Flavor Infused Broths!  Keep an eye out for more recipes incorporating all their yumminess 🙂

Yield: 8

Thai Ginger Pumpkin Soup

Thai Ginger Pumpkin Soup by
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 32oz Swanson Thai Ginger Flavor Infused Broth
  • 1 14oz can light coconut milk, reserving 1 Tbsp for serving
  • 1 29oz can pumpkin puree
  • 1/2-1 tsp sea salt, according to taste
  • 1 Tbsp fresh lime juice, juice of 1 lime
  • 2-3 bulbs garlic, minced
  • 1 Tbsp coconut oil
  • 1/2 bunch cilantro, minced; for serving
  • 2 limes cut into wedges: for serving


  1. Preheat large stock pot on high heat.
  2. Add coconut oil and heat until just beginning to smoke.
  3. Add garlic and stir constantly until lightly browned and aromatic (1-2 minutes).
  4. Reduce heat to medium high heat, add Swanson Thai Ginger Flavor Infused Broth; constantly stirring.
  5. Add pumpkin puree, coconut milk, sea salt, and lime juice; stir until combined.
  6. Bring to boil and reduce heat to simmer for 15-20 minutes to allow flavors to blend.
  7. To serve: portion soup into bowls, using a large spoon- drizzle in a circle reserved coconut milk, add a sprinkle of minced cilantro, and serve with lime wedges.
  8. Enjoy!


Thai Ginger Pumpkin Soup by


Okay let’s talk flavor… Flavor development starts with your pan! Yep. I promise.

There is a term called mise en place, which means everything in it’s place. This is the first step… have your garlic minced and ready to go, the box of Thai Ginger Flavor Infused Broth open, get that can of pumpkin and coconut milk opened up and ready to go, and cut the lime in half. Once we hit this thing, we’re gonna’ hit it hard and fast so there’s no time to be messing around with ingredients.

Ready? Let’s go!

Get that pan hot, hot, hot and then add in the coconut oil. Once it just begins to smoke… throw in the garlic and stir it continuously to caramelize. You’ll know your there when it turns golden to dark brown in color and is aromatic… don’t burn it! Ugh. Nothing worse than burnt garlic.

Immediately, add in your Thai Ginger Flavor Infused Broth, stand back a little and stir like crazy ‘cuz it’s going to sputter like the dickens!

Then… Yum! All that flavor you just developed in your pan is going to be incorporated into our delicious soup!

Turn the heat down a little bit to medium high, add in pumpkin and stir. Add in your light coconut milk and remaining ingredients…

Thai Ginger Pumpkin Soup by

Bring it back to a boil and then reduce to simmer and meld all those fabulous flavors together. I covered mine with a lid to keep all that yumminess trapped in there… we don’t really need it to reduce or thicken it so this is totally fine to do.

After it simmers for 20 minutes or so… serve and garnish. Don’t be afraid of the coconut milk that gets drizzled on top – it’s magic! It’ll float there all nice and suspended in our mouth-watering soup and just hang out forever. Really. It won’t budge until you stir it in.

AND voila! There we have it… a wonderfully simple soup that tastes AHhh-mazing to share with your family and friends. Enjoy!

Thai Ginger Pumpkin Soup by


I hope y’all love this soup… my sister was visiting with me from out of town the past few days and between the two of us~ We ate the whole entire pot 🙂

Happy Autumn!

xoxo~ Ruthie


*this was a sponsored post but the opinions are genuine and my own 🙂

This blog post is sponsored by Swanson®.

Chef Ruthie

Owners at Cooking With Ruthie
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!

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  1. Robin says:

    Ginger pumpkin soup! This sounds really good. Can’t wait for my husband to make this for me. Sending him the recipe now!

    Thanks for sharing, Ruthie.


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