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coconut-pumpkin-soup-recipe

Coconut Pumpkin Soup Recipe

A creamy, gluten-free soup perfect for fall.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 cups Pumpkin puree
  • 1 can Coconut milk full-fat
  • 2 cups Vegetable broth
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground coriander
  • to taste Salt and pepper

Instructions 

  1. 1. In a large pot, sauté the chopped onion and minced garlic until soft.
  2. 2. Add the ground cumin and ground coriander, and cook for another minute.
  3. 3. Stir in the pumpkin puree, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. 4. Use a blender to puree the soup until smooth. Return to the pot and season with salt and pepper to taste.
  5. 5. Serve hot, garnished with a swirl of coconut milk or fresh herbs if desired.

Nutritional Value

Calories: 200kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 11g | Sodium: 600mg | Potassium: 400mg | Fiber: 3g | Sugar: 8g | Vitamin A: 10000IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 2mg

Keywords

Coconut, Gluten-Free, Pumpkin
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