Description
A creamy and flavorful pumpkin ginger soup that warms you up on a chilly day. Perfect for fall and winter gatherings!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups pumpkin puree (fresh or canned)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup coconut milk
- Pumpkin seeds for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add the pumpkin puree, vegetable broth, ground cumin, and ground cinnamon to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender.
- Stir in the coconut milk and season with salt and pepper to taste. Heat through for an additional 5 minutes.
- Serve hot, garnished with pumpkin seeds.
Notes
- For added spice, consider adding a pinch of cayenne pepper.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freeze leftovers in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6
- Sodium: 400
- Fat: 10
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 3
Keywords: pumpkin ginger soup, pumpkin soup recipe, ginger soup, vegan pumpkin soup, fall recipes, healthy soup