Ingredients
Scale
- 4 cups fresh pumpkin, cubed
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fresh ginger, minced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- Juice of 1 lime (optional)
Instructions
- Prepare your ingredients by washing and peeling the pumpkin. Cut into 1-inch cubes.
- In a large pot, heat olive oil over medium heat. Sauté the chopped onion until translucent (about 5 minutes), then add garlic and sauté for an additional 30 seconds.
- Add the pumpkin cubes along with cinnamon and nutmeg; stir for about 2 minutes until coated.
- Pour in coconut milk and vegetable broth, bringing the mixture to a gentle simmer for about 15-20 minutes until pumpkin is tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Return to heat if necessary; season with salt, pepper, and lime juice as desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg