Ingredients
Scale
- 2 cups fresh pumpkin, peeled and cubed
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fresh ginger, grated
- 1 medium sweet onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil
Instructions
- In a large pot over medium heat, add olive oil and sauté the chopped onion until translucent (about 5 minutes). Add minced garlic and grated ginger; cook for another 1-2 minutes.
- Stir in the pumpkin cubes and cook for about 5 minutes until slightly softened.
- Pour in the vegetable broth until all ingredients are submerged. Bring to a gentle boil, then reduce heat to simmer for about 20 minutes or until the pumpkin is tender.
- Using an immersion blender or regular blender in batches, blend the soup until smooth.
- Stir in the coconut milk over low heat and cook for an additional 5 minutes.
- Season with salt and pepper to taste before serving hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg