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Pumpkin Coconut Soup

Pumpkin Coconut Soup

A creamy and comforting Pumpkin Coconut Soup that balances sweet and savory flavors, perfect for a warm meal on a crisp day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 30 ounces Pumpkin Puree
  • 15 ounces Full-Fat Coconut Milk
  • 3 cups Vegetable Broth
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Fresh Garlic, minced
  • 1 tablespoon Fresh Ginger, grated
  • 2 tablespoons Olive Oil
  • 1 tablespoon Maple Syrup (optional)
  • 1 teaspoon Curry Powder
  • Salt and Pepper to taste
  • 1 tablespoon Lime Juice, freshly squeezed

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté diced onions for about five minutes until translucent.
  3. Add minced garlic and grated ginger, stirring for one minute.
  4. Sprinkle in curry powder, salt, and pepper, stirring for thirty seconds.
  5. Pour in pumpkin puree and vegetable broth, whisking until smooth.
  6. Bring to a gentle boil, then reduce heat and simmer for fifteen minutes.
  7. Stir in coconut milk and maple syrup, blending until creamy.
  8. Add lime juice, adjust seasoning, and serve hot.

Notes

Use fresh ginger for best flavor. If using fresh pumpkin, roast it first for added depth. Store leftovers in an airtight container for up to five days.