Description
Pumpkin soup with coconut milk and ginger is a comforting delight that warms your heart on chilly days. This velvety soup features fresh pumpkin blended with creamy coconut milk and aromatic ginger, creating a deliciously unique flavor profile. Perfect for cozy dinners or holiday gatherings, this easy-to-make dish will impress your family and friends with its vibrant color and enticing aroma.
Ingredients
Scale
- 4 cups fresh pumpkin, cubed
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized piece fresh ginger, grated
- 3 cups low-sodium vegetable broth
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, warm the olive oil. Add chopped onions and minced garlic; sauté until softened.
- Stir in cubed pumpkin and grated ginger; cook for about 5 minutes until the pumpkin begins to soften.
- Pour in the coconut milk and vegetable broth, stirring well to combine.
- Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20-25 minutes until the pumpkin is tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Season with salt and pepper to taste; serve hot garnished with fresh herbs or a swirl of coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Feel free to add spices like nutmeg or chili flakes for additional flavor. Store leftovers in an airtight container in the fridge for up to four days.