Soothing Gingery Pumpkin Soup



Good for maintaining healthy lungs and large intestine


Serves 2



  • 2 1/2 cups of coarsely chopped fresh pumpkin or winter squash
  • 3 cups of organic vegetable or chicken broth
  • 3 cloves of garlic peeled and minced
  • 5 whole cloves
  • 2 inch piece of fresh ginger peeled and minced
  • 1 medium onion peeled and minced
  • 1 tablespoon of raw unfiltered coconut oil
  • 1/2 cup of organic non-gmo plain soymilk or almond milk
  • 2 tablespoons roasted golden brown sesame seeds
  • 1/4 cup of fresh cilantro (Chinese parsley) leaves as garnish
  • salt & pepper to taste



  1. Choose smaller, younger pumpkins. They are easier to cut, seed and peel.
  2. When cooking pumpkin, it’s easiest to coarsely chop into pieces that are one inch or so in size.
  3. If cutting fresh pumpkin is too much of a task, you can use organic canned pumpkin. You can also use yam and or carrot with the pumpkin and keep the amount to 2 1/2 cups total.
  4. Peel and mince ginger, onion and garlic. Clean cilantro and remove stems and discard.
  5. To roast raw sesame seeds, place a dry frying pan (no oil) on medium high heat and add sesame seeds. Shake the pan regularly as sesame seeds roast very quickly – about 4-5 minutes. As soon as they are done, toss in a bowl to cool for a minute and then crush them a bit to release their aroma and healing benefits.
  6. Put aside for your soup’s garnish.



  1. Combine broth, pumpkin and cloves in a stockpot. Bring to a boil and reduce heat to low and simmer for approximately 15-20 minutes.
  2. In a frying pan or wok add the 1 tablespoon of coconut oil and heat on medium. Add the ginger, onion and garlic and cook for 5-6 minutes until the onions are translucent.
  3. Remove the 5 cloves floating on the top of the pumpkin and broth.
  4. Add the soy milk, ginger, onions and garlic to the pumpkin and broth.
  5. Puree in the pot with a hand blender or blend in batches using a food processor. Using a hand blender is so easy and fast.
  6. Add salt and pepper to taste and garnish each bowl with some springs of cilantro and crushed toasted sesame seeds.



Pumpkin and winter squash (called nan gua at the Asian market)

are great sources of fiber, beta-carotene, vitamins B,C,E, iron and potassium. Research shows that pumpkin is beneficial for those concerned with blood sugar levels and diabetes. Pumpkins and winter squash nourished the skin, help gastric ulcers, and constipation.


is warming and pungent and relieves abdominal pain and upset stomach. It helps inhibit bad bacteria and fungi.


is pungent and warm and a tropical plant that originated in China. It warms the abdomen, helps relieve upset stomach and nausea, helps warm the lungs and stop a cough. Its many properties help counteract the common cold and purify the blood.

Sesame seed

should smell fresh and sweet and are a neutral temperature. They have been used for thousands of years for their healing, moisturizing properties. Brown sesame nourishes the lungs. Studies have also shown that sesame can help regulate blood sugar levels and help lower bad cholesterol by inhibiting its production. They provide protein, magnesium, calcium, iron and phosphorous.


is a pungent warming herb that has been growing since ancient times and has powerful antibacterial properties. It not only helps build your immune system, it also helps dilate blood vessels and promotes the movement of Qi.


is also warming and antibacterial and relieves congestion and helps relax muscles, abdominal bloating, and dispersing any chill.

Learn how to make Master Lin's Autumn Pear Tea HERE




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