Coconut and Ginger Pumpkin Soup

coconut ginger pumpkin soup bowl garnished with coconut cream and herbs

Coconut and Ginger Pumpkin Soup

Creamy coconut ginger pumpkin soup is deliciously nourishing. The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and pumpkin. Make it with your favourite chicken broth or stock, or use a vegetable stock base for a plant based, vegan soup.

4.66 from 38 votes

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Course: Main Course

Cuisine: dairy free, egg free, gluten free, grain free, nut free, paleo, vegan, vegetarian

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: 400mL serves, approximately

Calories: 271kcal

Ingredients

1 kilogram pumpkin - any variety will do, I used Kent pumpkin for the soup pictured
500 mL chicken broth or stock - substitute vegetable stock for a vegan/vegetarian soup
250 mL coconut milk
20 grams fresh ginger (1 SMALL thumb sized piece)
1 tsp ground cumin
1/2 tsp ground cinnamon
2 tbsp extra virgin olive oil for roasting the pumpkin - can also use coconut oil
salt and pepper to taste

Instructions

Preheat the oven to 180℃ (350℉) and line a large tray with baking paper.
Peel the pumpkin and cut into even-sized chunks. Place on the lined baking tray. Sprinkle over the cumin, cinnamon and add a generous sprinkle of salt and pepper. Drizzle over the olive oil and toss it all around with your hands to coat the pumpkin. Roast in the oven for approximately 45 minutes or until the pumpkin is super soft and starting to caramelise at the edges.
While the pumpkin is cooling a little, peel the ginger and gather the rest of the ingredients.
Place cooked pumpkin, chicken broth/stock, coconut milk and ginger into the blender jug. Blend until super smooth. Season with salt and pepper to taste.
To serve, heat a portion of the soup in a saucepan over the stove (or microwave the soup if that's more convenient for you). Enjoy!

Notes

*As noted above, to make this recipe vegan just swap the chicken stock base for a vegetable stock. Too easy!

*Nutrition Facts are calculated using an average general value for chicken broth, standard sodium content. If you use a low-salt broth, or change it to a vegetable broth/stock, then this can dramatically change the sodium content. As always, Nutrition Facts are an estimate only, based on the data pre-loaded into the software.

*I also like to add a few teaspoons of turmeric powder to this soup sometimes, try it :)

*If you do not have a jug blender, the soup can also be blended together using an immersion (stick) blender. Simply pop all ingredients into a big saucepan and use the immersion blender to combine everything. Then you can just heat the soup up from that saucepan!

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Nutrition

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