Description
A flavorful and creamy pumpkin coconut soup that’s perfect for fall and winter.
Ingredients
Scale
- 1 can (15 ounces) pure pumpkin puree
- 1 can (14 ounces) coconut milk
- 2 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon maple syrup (optional, for sweetness)
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion until translucent (about 5 minutes), then add garlic and ginger; cook until fragrant.
- Stir in spices (cumin, coriander, turmeric, salt, black pepper) and toast for 1-2 minutes.
- Mix in pumpkin puree and cook for another 2-3 minutes.
- Gradually add vegetable broth and coconut milk; bring to a gentle simmer.
- Simmer for 10-15 minutes for flavors to meld.
- Blend until creamy using an immersion blender or transfer in batches to a regular blender.
- Adjust seasoning as needed and serve hot garnished with fresh cilantro.
Notes
- Serve with crusty bread for a delicious meal.
- This soup can be made ahead of time and reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg