Description
Warm your soul with this delicious Pumpkin Soup featuring creamy coconut milk and a hint of zesty ginger. Perfect for chilly evenings, this vegan-friendly recipe effortlessly combines sweet pumpkin with aromatic spices, creating a comforting dish that is sure to impress at any gathering. Serve it as an appetizer or a main course, and enjoy the cozy flavors in every spoonful!
Ingredients
Scale
- 4 cups fresh pumpkin (about 1 medium sugar pumpkin, peeled and diced)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tsp fresh ginger, peeled and grated
- 1 medium sweet onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 tsp ground cumin
- ½ tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Prepare the pumpkin by washing, peeling, and dicing it into chunks. Chop the onion and mince the garlic.
- In a large pot over medium heat, add a splash of olive oil. Sauté the onions and garlic until golden brown (about 5 minutes).
- Stir in the pumpkin and grated ginger; cook for an additional 2 minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 20-25 minutes until the pumpkin is tender.
- Blend the mixture until smooth using an immersion blender or transferring to a countertop blender.
- Return to pot over low heat, stir in coconut milk, cumin, nutmeg, and season with salt and pepper.
- Serve hot with crusty bread or toasted seeds on top for added texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For deeper flavor, consider roasting the pumpkin before adding it to the soup. Feel free to substitute ginger with garlic if you prefer a milder taste. A squeeze of lime juice can brighten up the flavors beautifully.