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pumpkin-soup-with-coconut-milk-recipe

Pumpkin Soup with Coconut Milk

A warm and comforting pumpkin soup with a hint of coconut.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Soup
Cuisine: Global
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground cinnamon
  • 4 cups pumpkin puree
  • 3 cups vegetable broth
  • 1 can coconut milk 14 oz
  • to taste Salt and pepper
  • for garnish Fresh cilantro

Instructions 

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
  2. Add ginger, cumin, and cinnamon. Cook for another minute.
  3. Stir in pumpkin puree and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  4. Add coconut milk, salt, and pepper. Simmer for another 5 minutes.
  5. Use an immersion blender to blend the soup until smooth.
  6. Serve hot, garnished with fresh cilantro.

Nutritional Value

Calories: 200kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 10g | Sodium: 400mg | Potassium: 400mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8000IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg

Keywords

Coconut Milk, Gluten-Free, Pumpkin
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