Description
Pumpkin soup with coconut milk and ginger is a comforting dish that embraces the essence of fall. This creamy, vibrant soup combines sweet pumpkin with aromatic ginger and rich coconut milk for a delightful flavor experience. Perfect for chilly evenings, it not only warms you up but also brings back cherished memories of family gatherings and laughter around the table.
Ingredients
Scale
- 4 cups fresh pumpkin, cubed
- 1 cup full-fat coconut milk
- 2 tbsp fresh ginger, grated
- 4 cups low-sodium vegetable broth
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- Salt and pepper to taste
- Juice of 1 lime
Instructions
- Gather all ingredients for efficiency.
- Chop pumpkin into bite-sized cubes.
- In a large pot over medium heat, sauté onion and garlic in olive oil until translucent.
- Add pumpkin, ginger, and cumin; stir to combine.
- Pour in vegetable broth until submerged; season with salt and pepper. Bring to a gentle boil; reduce heat and simmer for 15-20 minutes.
- Blend until smooth with an immersion blender.
- Stir in coconut milk and lime juice; adjust seasoning if necessary. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Blending
- Cuisine: Fall
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg