Description
A warm and comforting pumpkin ginger soup that combines the sweetness of pumpkin with the zing of ginger, perfect for chilly days.
Ingredients
- 2 cups pumpkin puree
- 1 tablespoon fresh ginger, grated
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and grated ginger, cooking for another minute.
- Add pumpkin puree and vegetable broth, stirring to combine.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Stir in coconut milk and season with salt and pepper.
- Blend the soup until smooth using an immersion blender or regular blender.
- Serve hot, garnished with a sprinkle of ginger or pumpkin seeds if desired.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American