Description
Warm up with a bowl of creamy pumpkin soup infused with coconut milk and ginger. This delightful dish combines the natural sweetness of pumpkin with the rich, tropical flavor of coconut and a zesty kick from fresh ginger. Perfect for chilly evenings or impressing guests at dinner parties, this soup is not only comforting but also quick to prepare, making it ideal for any occasion.
Ingredients
Scale
- 3 cups pumpkin puree (fresh or canned)
- 1 can (13.5 oz) full-fat coconut milk
- 1 knob fresh ginger (about 2 inches), grated
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until fragrant and golden brown (about 5 minutes).
- Stir in the pumpkin puree and grated ginger, cooking for another minute.
- Gradually add the vegetable broth and coconut milk; bring to a gentle simmer while stirring frequently (about 5 minutes).
- Remove from heat and blend until smooth using an immersion blender or countertop blender.
- Season with salt and pepper to taste before serving.
- Ladle into bowls, garnishing with fresh herbs or chili flakes if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Global
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg