Creamy Pumpkin Soup with Coconut Milk and Ginger Recipe

Pumpkin soup with coconut milk and ginger is one of those dishes that warms you from the inside out. Its creamy texture hugs your taste buds while the aromatic ginger dances on your palate, making every spoonful a cozy delight.

I still remember the first time I tried this vibrant soup at a friend’s dinner party. The moment I took a sip, I was transported to a world of flavors that made my heart sing. It’s perfect for chilly autumn evenings or as a festive starter at holiday gatherings, where it promises to impress even the most discerning foodies.

I vividly recall serving this delightful soup at a gathering last fall; everyone complimented its unique flavor.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin: Fresh or canned pumpkin works; just ensure it’s pure pumpkin for that rich flavor.

• Coconut Milk: Full-fat coconut milk adds creaminess; use light coconut milk for a lighter version.

• Fresh Ginger: Use fresh ginger for an invigorating kick; peel and grate it finely for maximum flavor.

• Onion: A medium onion adds sweetness; sauté until translucent and fragrant.

• Garlic: Fresh garlic pairs beautifully with pumpkin; chop it finely for an aromatic boost.

• Vegetable Broth: Homemade or store-bought broth enhances flavor; choose low-sodium varieties if possible.

• Salt and Pepper: Season to taste; adjust according to personal preference.

• Olive Oil: Use extra virgin olive oil for sautéing; it adds depth to the soup’s base.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sauté the Aromatics: Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onions and minced garlic, cooking until they become translucent and fragrant.

Add Ginger and Pumpkin: Stir in freshly grated ginger followed by your pumpkin (fresh or canned). Sauté everything together for about 5 minutes, allowing those flavors to meld beautifully.

Pour in Broth and Coconut Milk: Slowly add 4 cups of vegetable broth and 1 can of coconut milk to the pot. Stir well, bringing everything to a gentle simmer while filling your kitchen with enticing aromas.

Simmer Until Tender: Let the mixture simmer on low heat for about 20 minutes or until everything is tender. You want those pumpkins to be soft enough to blend smoothly.

Blend Until Smooth: Using an immersion blender (or transferring batches to a regular blender), purée the soup until it’s silky smooth. If you prefer some texture, blend only part of it.

Season and Serve**: Taste your creation and adjust salt and pepper as desired. Ladle into bowls, garnish with fresh herbs if you like, then enjoy every delicious spoonful!

Now you have a lovely bowl of pumpkin soup with coconut milk and ginger ready to share—or keep all to yourself! It’s comforting yet refreshing, making it perfect any day of the week.

Perfecting the Cooking Process

To get the best flavors from pumpkin soup with coconut milk and ginger, start by sautéing onions and garlic until fragrant, then add cubed pumpkin and ginger. Cook until slightly tender before adding coconut milk and broth for a creamy finish.

Add Your Touch

Feel free to customize by adding spices like cumin or nutmeg for an extra kick. If you love a bit of heat, toss in some red pepper flakes. You can also substitute vegetable broth for chicken broth based on your preference.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. To reheat, gently warm on the stove while stirring to maintain that luscious texture. Add a splash of coconut milk if it thickens too much.

Sharing my first attempt at making pumpkin soup felt like an adventure! Friends raved about it, turning me into their go-to soup chef overnight.

FAQ

What type of pumpkin is best for this recipe?

Use sugar pumpkins or pie pumpkins for their sweetness and creaminess in soups.

Can I make this soup vegan?

Yes, simply ensure your vegetable broth is vegan-friendly and skip any non-vegan toppings.

How do I thicken my pumpkin soup?

If too thin, simmer longer or add more pumpkin until desired thickness is achieved.

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Pumpkin Soup with Coconut Milk and Ginger

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Pumpkin soup with coconut milk and ginger is a cozy dish that warms the soul. This vibrant, creamy soup blends the sweetness of pumpkin with the aromatic zing of fresh ginger, creating a delightful flavor experience. Perfect for chilly evenings or festive gatherings, this recipe is easy to prepare and promises to impress your guests or family.

• Total Time: 40 minutes
• Yield: Serves 6

Ingredients

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• 2 cups fresh or canned pumpkin (pure pumpkin)
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tbsp fresh ginger, grated
• 4 cups vegetable broth (low-sodium)
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until translucent.
2. Stir in grated ginger and pumpkin; cook for about 5 minutes.
3. Pour in vegetable broth and coconut milk, stirring well. Bring to a gentle simmer.
4. Simmer for 20 minutes or until pumpkin is tender.
5. Blend the soup until smooth using an immersion blender or regular blender.
6. Season with salt and pepper to taste, then serve warm.

• Author: DANIEL LAWSON
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 290
• Sugar: 6g
• Sodium: 410mg
• Fat: 18g
• Saturated Fat: 15g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg