Description
Creamy pumpkin squash soup with coconut milk and spices, perfect for fall nights.
Ingredients
1 medium pumpkin or squash (about 4 lbs)
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 tsp fresh grated ginger
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp ground cardamom
1 can (14 oz) coconut milk
2 1/2 cups vegetable broth
1 tbsp apple cider vinegar
Salt and pepper to taste
Optional toppings: toasted pepitas, fresh herbs, coconut drizzle
Instructions
1. Cut pumpkin in half, scoop seeds, drizzle with olive oil, roast at 400°F for 40–60 minutes until soft.
2. Scoop flesh and set aside.
3. In a pot, sauté onion in olive oil until soft.
4. Add garlic, ginger, and spices, stir until fragrant.
5. Add roasted pumpkin, coconut milk, and broth; simmer for 20 minutes.
6. Stir in vinegar, blend until smooth, adjust with water if needed.
7. Season and serve with toppings.
Notes
Store leftovers in the fridge for 4 days.
Freeze up to 3 months.
Best served with crusty bread or salad.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 7g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg