Creamy Pumpkin Soup With Ginger and Coconut (30 Minutes)
Velvety pumpkin soup with ginger and coconut milk, ready in 30 minutes. Vegan, budget friendly and perfect for meal prep.
Published
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
Pumpkin soup is the taste of autumn in a bowl: cheap, filling and ready in half an hour. Coconut milk makes it creamy and vegan; regular cream works too. For another budget soup, try our red lentil soup.
Ingredients
- 1 kg (2.2 lb) pumpkin or butternut squash, peeled and cubed (Hokkaido can stay unpeeled)
- 1 onion, chopped
- 2 garlic cloves
- 1 tbsp grated ginger
- 2 tbsp olive oil
- 750 ml (3 cups) vegetable stock
- 200 ml (¾ cup) coconut milk or cream
- Salt, pepper and a pinch of nutmeg
- Toasted pumpkin seeds, to serve
Instructions
- Heat the oil in a large pot and cook the onion for 5 minutes. Add the garlic and ginger for 1 minute.
- Add the pumpkin and stock, bring to a boil and simmer for 20 minutes until very soft.
- Blend until completely smooth.
- Stir in the coconut milk, season with salt, pepper and nutmeg and heat through.
- Serve with a swirl of coconut milk and toasted pumpkin seeds.
Nutrition per serving
- kcal
- 300
- Protein
- 4 g
- Carbs
- 33 g
- Fat
- 18 g
Tips
- Roast the pumpkin at 200 °C (400 °F) for 30 minutes first for a deeper, sweeter flavor.
- The soup keeps 4 days in the fridge and freezes for 3 months.
- Nutrition does not include the pumpkin seeds.
