Description
A warm and comforting pumpkin ginger soup that combines the sweetness of pumpkin with the zing of fresh ginger, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 4 cups pumpkin puree (canned or fresh)
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Pumpkin seeds and fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
- Add the pumpkin puree, vegetable broth, and ground cumin to the pot. Stir well to combine.
- Bring the soup to a simmer and cook for 20 minutes, allowing the flavors to meld.
- Stir in the coconut milk and season with salt and pepper to taste. Heat through.
- Using an immersion blender, puree the soup until smooth (or transfer to a blender in batches).
- Serve hot, garnished with pumpkin seeds and fresh cilantro.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5
- Sodium: 400
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 4
- Protein: 3
Keywords: Pumpkin Ginger Soup, Vegan Pumpkin Soup, Healthy Soup Recipe, Fall Soup, Ginger Pumpkin Soup