Roasted Pumpkin Coconut Soup
A warm and comforting soup made with sweet pumpkin, rich coconut milk, and fragrant spices, perfect for fall.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 2 cups pumpkin puree
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 4 cups vegetable broth
- 1 teaspoon curry powder
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat a splash of olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until translucent.
- Add the pumpkin puree, vegetable broth, and curry powder. Stir well to combine.
- Bring the mixture to a simmer and let it bubble for about 20 minutes.
- Stir in the coconut milk and season with salt and pepper.
- Using an immersion blender, puree the soup until silky smooth.
- Serve hot, garnished with fresh herbs if desired.
Notes
For added depth of flavor, roast the pumpkin before puréeing. A dash of lime juice can brighten up the flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 13g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg