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