Description
Coconut, Pumpkin, and Ginger Soup is a comforting delight that combines the creamy richness of coconut milk with the natural sweetness of pumpkin and a zing from fresh ginger. This vibrant soup not only warms you up on chilly evenings but also fills your kitchen with an enticing aroma that invites everyone to gather around. Perfect for cozy dinners or festive gatherings, this recipe ensures satisfaction in every spoonful.
Ingredients
Scale
- 4 cups fresh pumpkin, cubed
- 1 can (13.5 oz) full-fat coconut milk
- 1 inch piece fresh ginger, grated
- 1 medium yellow onion, diced
- 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 ingredients by peeling and cubing the pumpkin, dicing the onion, mincing the garlic, and grating the ginger.
- In a large pot over medium heat, add a splash of oil. Sauté the diced onion until translucent (about 5 minutes). Add minced garlic and grated ginger; cook until fragrant.
- Stir in the cubed pumpkin along with cumin and nutmeg. Cook for another 5 minutes.
- Pour in vegetable broth to cover (approximately 4 cups) and bring to a gentle boil. Reduce heat and simmer until pumpkin is tender (about 20 minutes).
- Blend until smooth using an immersion blender or regular blender (blend half for texture if desired).
- Stir in coconut milk and let simmer for an additional 5 minutes. Season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg