Ingredients
Scale
- 3 cups fresh pumpkin, peeled and cubed
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions for about 5 minutes until translucent, then add minced garlic and cook for another minute.
- Stir in the pumpkin cubes and spices (cinnamon, nutmeg, ginger). Cook for 2–3 minutes to toast the spices.
- Pour in vegetable broth until all ingredients are submerged. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes until the pumpkin is fork-tender.
- Blend the soup until smooth using an immersion blender or regular blender. Adjust consistency with more broth or coconut milk if necessary.
- Return to heat, stir in coconut milk, season with salt and pepper, and heat through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 5g
- Sodium: 330mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg