Fresh Pumpkin Soup with Ginger and Coconut
A savory, light Fresh Pumpkin Soup with ginger, garlic and coconut milk.
Fresh Pumpkin Soup with Ginger and Coconut brings roasted pumpkin together with ginger, garlic, and coconut milk for a savory, warming bowl. It feels comforting without being heavy, and it’s suitable for a simple weeknight dinner or for serving guests.
Fresh Pumpkin Soup: flavor and texture
This soup balances sweet pumpkin, bright ginger, and creamy coconut. For example, a touch of lime brightens the finish. In addition, toasted seeds add crunch for contrast.
Ingredients
- 1 small sugar pumpkin, about 3 pounds
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 3 cups vegetable broth
- 1 cup unsweetened coconut milk
- Sea salt and black pepper
- Fresh lime juice and cilantro, optional
Instructions
- Heat the oven to 400°F. Halve the pumpkin and remove the seeds. Brush the cut sides lightly with oil and place cut-side down on a lined baking sheet.
- Roast for 40 to 50 minutes, until tender. Scoop out the flesh. Meanwhile, reserve any concentrated juices on the baking sheet for extra flavor.
- Warm the remaining oil in a pot. Cook the onion for 5 minutes, until soft. Add garlic, ginger, cumin and turmeric and cook for 1 minute to bloom the spices.
- Add pumpkin and broth. Simmer for 15 minutes, then blend until smooth. If needed, blend in batches for safety and even texture.
- Stir in coconut milk and warm gently. Season with salt, pepper and lime juice if desired. Finally, garnish with cilantro or toasted seeds before serving.
Make it a meal
Serve the soup with a quinoa salad, toasted seeds, or a side of roasted chickpeas. For more heat, add cayenne or fresh chile while the soup simmers. In addition, this soup pairs well with a simple green salad. For related recipes and tips, visit The Nutrient.
Storage
Keep refrigerated for four days or freeze for up to three months. Stir well after reheating because coconut milk can separate slightly when chilled. As a result, a quick whisk brings the texture back together.
