Ingredients
Scale
- 1 small sugar pumpkin (about 2 lbs), roasted
- 1 can (13.5 oz) full-fat coconut milk
- 2 tsp fresh ginger, grated
- 1 medium sweet onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the pumpkin into quarters, remove seeds, and roast for about 30 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté onions and garlic until soft, about 5 minutes.
- Scoop out the roasted pumpkin flesh and add it to the pot with onions. Pour in the vegetable broth until submerged (about 4 cups).
- Stir in coconut milk, grated ginger, cinnamon, salt, and pepper. Simmer on low heat for 15 minutes.
- Blend the soup until smooth using an immersion blender or transfer to a blender.
- Return to heat; taste and adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting/Sautéing/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg