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Cozy Pumpkin Soup with Coconut Milk and Ginger

cozy pumpkin soup with coconut milk and ginger - featured image
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This creamy, savory pumpkin soup with fresh ginger and full-fat coconut milk is the ultimate fall comfort food. It’s quick, easy, and converts even the biggest pumpkin soup skeptics.

Ingredients

Scale
  • 1 medium sugar pumpkin (about 2 lbs or 900g), or 2 cans (15 oz each) pumpkin purée
  • 1 can (13.5 oz or 400ml) full-fat coconut milk
  • 2-inch piece fresh ginger, peeled and grated
  • 1 large yellow or sweet onion, diced
  • 3 cloves garlic, minced
  • 4 cups (960ml) vegetable broth
  • 2 tablespoons coconut oil or olive oil, divided
  • Salt and pepper to taste
  • Optional toppings: toasted pumpkin seeds, extra coconut milk, chili flakes, fresh cilantro, lime wedges

Instructions

  1. Preheat oven to 400°F (200°C). Cut pumpkin in half, scoop out seeds, and cut into 2-inch wedges.
  2. Place pumpkin wedges on a baking sheet, drizzle with 1 tablespoon oil, sprinkle with salt, and toss to coat. Roast for 25-30 minutes until fork-tender and edges are caramelized.
  3. While pumpkin roasts, heat remaining 1 tablespoon oil in a large soup pot over medium heat. Add diced onion and cook 5-6 minutes until translucent and lightly browned.
  4. Add minced garlic and grated ginger; cook 1 minute until fragrant.
  5. Once pumpkin is cool enough to handle, scoop flesh from skin and add to pot along with vegetable broth. Stir, bring to a boil, then reduce heat and simmer 10 minutes.
  6. Remove pot from heat. Use an immersion blender to purée until smooth. (Alternatively, let cool slightly and blend in batches in a regular blender.)
  7. Stir in full-fat coconut milk. Adjust consistency with additional broth or water if needed. Season with salt and pepper to taste.
  8. Return soup to low heat and warm through for 5 minutes (do not boil). Ladle into bowls and garnish as desired.

Notes

Roasting the pumpkin concentrates its sweetness and adds depth. Use full-fat coconut milk for the creamiest texture. The soup tastes even better the next day. For a thicker soup, use 3 cups broth or add a diced potato while simmering.

Nutrition

Keywords: pumpkin soup, coconut milk, ginger, fall soup, creamy soup, vegan soup, gluten-free soup

Find it online: https://goldensimmer.com/cozy-pumpkin-soup-with-coconut-milk-and-ginger/