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–+ servings
Full GAPS pumpkin ginger soup with chicken meat stock, homemade sour cream and chopped parsley in a ceramic bowl.

Pumpkin Ginger Soup With Chicken Meat Stock for Full GAPS

Smooth Full GAPS pumpkin ginger soup made with three cups cooked pumpkin purée, three cups chicken meat stock, onion, fresh ginger and garlic. Homemade 24-hour sour cream and parsley finish the bowl; coconut oil and no cream make the dairy-free option.
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Servings: 1 batch
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups plain cooked fresh pumpkin purée
  • 1 onion chopped
  • 1 inch fresh ginger peeled and finely chopped
  • 2 cloves garlic chopped; use one clove per base batch for a milder flavor
  • 2 tablespoons homemade ghee or virgin coconut oil in the same amount
  • 3 cups homemade chicken meat stock
  • natural salt and black pepper to taste
  • homemade 24-hour yogurt-culture sour cream for serving; omit for the dairy-free option
  • fresh parsley chopped, for serving

Equipment

  • 1 Soup pot A suitably sized enameled cast-iron or stainless pot; photographs show the 6.75-quart Artichaut oval Dutch oven.
  • 1 Ninja BN801 blender with Total Crushing pitcher Cool the soup before blending and stay below MAX LIQUID; use batches as needed.
  • 1 Knife and cutting board For onion, ginger, garlic and parsley.
  • 1 Measuring cups and spoons
  • 1 Wooden spoon Reach the pot bottom when stirring.

Method
 

  1. Measure three cups plain cooked pumpkin purée and three cups homemade chicken meat stock. Chop the onion, peel and finely chop the one-inch piece of ginger, and chop two peeled garlic cloves. Use one clove per base batch for the milder option.
  2. Warm the two tablespoons homemade ghee or virgin coconut oil in a sturdy soup pot. Soften the onion first until glossy and translucent at the edges. Add the ginger, followed by the garlic, stirring so the small pieces stay coated. Keep the garlic pale and lower the heat if it begins darkening.
    Onion, ginger and garlic softened in ghee in an Artichaut oval Dutch oven for Full GAPS pumpkin soup.
  3. Stir in the measured pumpkin purée and chicken meat stock until evenly combined. Bring to a gentle simmer and cook until the onion, ginger and garlic are soft, stirring through the bottom to keep the pumpkin from catching. Season with natural salt and black pepper to taste.
  4. Remove the pot from the heat. For the Ninja BN801 blender route, let the soup cool before transferring it to the pitcher. Stay below the MAX LIQUID line and blend in batches if needed, until no separate onion pieces or firm ginger bits remain.
  5. Return the blended soup to the pot. It should be smooth with a little natural vegetable grain and pour in a soft ribbon. Warm gently on the stove while stirring through the bottom.
    Blended Full GAPS pumpkin ginger soup returned to the Artichaut pot before reheating and adding toppings.
  6. Ladle into bowls and finish with homemade 24-hour sour cream and chopped fresh parsley. For the dairy-free option, use virgin coconut oil in the first cooking step and omit the sour cream. Add toppings at the table.
    Full GAPS pumpkin ginger soup with chicken meat stock, homemade sour cream and chopped parsley in a ceramic bowl.

Notes

Pumpkin: Measure three cups of plain cooked fresh pumpkin purée. The same cooked volume of winter-squash purée is another option. This recipe does not substitute an unmeasured amount of raw cubes.
Garlic: Two cloves give the standard batch; use one clove per base batch for the milder option.
Full GAPS: Use pure seasonings, homemade chicken meat stock and a GAPS cooking fat. The cultured cream is a serving topping and belongs within the GAPS dairy sequence.
Dairy-free option: Use two tablespoons virgin coconut oil instead of ghee and omit the sour cream.
Timing and yield: This makes one batch. The cooking follows the softening and blending cues; fixed preparation minutes, simmering minutes and portion count are not specified. Start with the pumpkin already cooked.
Storage: Refrigerate the plain soup promptly in covered containers, or freeze meal-sized portions. Thaw in the refrigerator and reheat on the stove while stirring. Add sour cream and parsley after reheating.

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