This post may contain affiliate links.Read my disclosure policy.This Healing Pumpkin Soup is made with canned pumpkin, carrots, mushrooms, and coconut milk for a cozy, nourishing bowl that’s naturally dairy-free, pantry-friendly, and freezer-friendly.

Pumpkin Soup with Canned Pumpkin When the weather gets chilly, my daughter Karina makes this cozy Pumpkin Ginger Coconut Soup on repeat.She usually eats dairy-free and gluten-free, and this recipe fits her lifestyle perfectly.It’s creamy without any cream, comforting yet light, and made from wholesome pantry ingredients like canned pumpkin, carrots, and coconut milk.

Fresh ginger adds a healing warmth, while mushrooms give it a subtle earthy depth.It’s budget-friendly, nourishing, and so delicious that I knew I had to share it with you.If you prefer a version made with fresh pumpkin, try my Pumpkin Soup with Greek Yogurt.

And if you love cozy meals like this, you can find more healthy soup recipes here.Why This Easy Pumpkin Soup Recipe WorksThis soup is one of those simple, feel-good recipes that prove you don’t need much to make something special.Using pantry staples like canned pumpkin, and coconut milk, it comes together in under 30 minutes, it’s budget-friendly and freezes well for easy meal prep.

Pantry-Friendly & Budget-Friendly: Made with canned pumpkin, carrots, and coconut milk (or coconut milk powder), this reci

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