Description
A creamy and flavorful soup combining pumpkin and coconut milk with aromatic spices.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 can (400 ml) coconut milk
- 1 tbsp coconut oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp cayenne pepper (optional)
- 2 cups vegetable broth
- Salt, to taste
- Fresh cilantro, for garnish
Instructions
- Heat coconut oil in a pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in garlic, ginger, and spices. Cook for 1 minute.
- Add pumpkin puree and mix well.
- Pour in coconut milk and vegetable broth. Stir to combine.
- Bring to a simmer and cook for 15 minutes.
- Blend the soup until smooth using an immersion blender.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- Use canned pumpkin puree or roast fresh pumpkin.
- Adjust spice levels to your preference.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg