I had this cute little pumpkin sitting on my counter since Evan's field trip to the farm a couple of weeks ago. We decided to get him a bigger one for jack-o-lantern making so Ryan labeled this one "food."
I pondered what to do with it for a few days and then it hit me: soup!
I thought about roasting the pumpkin first but that seemed too daunting. Instead I simply boiled it in some homemade broth and pureed it. It took a lot less time and was absolutely delicious!
Although, I must confess, I was the only one in the house to enjoy it. Everyone else tasted it and turned their noses up, but what do they know? They don't even like pureed butternut squash!
Anyway, here's what I did. This could be made with any winter squash and don't worry if you don't have garam masala, the same amount of allspice or even nutmeg would be just as yummy!
Ingredients
- 1 small pumpkin (~2.5 lbs - 785g prepared)
- 4 cups of broth or stock
- ½ teaspoon garam masala
- 25g fresh ginger root, peeled and chopped
- 1 14oz can of light coconut milk (I used Thai Kitchen Pure Coconut Milk Lite)
- Pumpkin seeds for garnish (optional)
Instructions
Start by preparing the pumpkin. Cut it in half, scrape out the seeds and then cut into wedges. Wedges are super easy to peel.
Chop the pumpkin and place in a pot with the broth, garam masala, and ginger root. Bring to a boil then lower to medium and continue to cook until the pumpkin is fork-tender (about 25 minutes).
Lower to a simmer, add the coconut milk and puree with an immersion blender (or transfer to your upright blender).
Done!
I ended up with around 8 cups. I was a little shocked at how low calorie it was, but all has in it is pumpkin and a can of coconut milk split 8 ways.
My favorite way to eat it is with a little leftover cooked chicken stirred in. the pumpkin seeds were good but they lose their crunch fairly quickly. The texture of the chicken holds up with the thickness of the soup much better.
Unfortunately, my batch is already gone. Now I have to buy another pumpkin!
📖 Recipe
5-ingredient Ginger-Spiced Pumpkin Soup
Ingredients
- 1 small pumpkin ~2.5 lbs - 785g prepared
- 4 cups of broth or stock
- ½ teaspoon garam masala
- 25 g fresh ginger root peeled and chopped
- 1 14 oz can of light coconut milk I used Thai Kitchen Pure Coconut Milk Lite
- Pumpkin seeds for garnish optional
Instructions
- Start by preparing the pumpkin. Cut it in half, scrape out the seeds and then cut into wedges. Wedges are super easy to peel.1 small pumpkin, Pumpkin seeds for garnish
- Chop the pumpkin and place in a pot with the broth, garam masala, and ginger root. Bring to a boil then lower to medium and continue to cook until the pumpkin is fork-tender (about 25 minutes).4 cups of broth or stock, ½ teaspoon garam masala, 25 g fresh ginger root
- Lower to a simmer, add the coconut milk and puree with an immersion blender (or transfer to your upright blender).1 14 oz can of light coconut milk
Krista
I'm not a fan of pureed squash (soups, side dishes, etc) or really a fan of squash at all, although I keep on trying different ones just in case I find one that I like, however I absolutely adore garam masala. It's such an interesting flavor combination. I also like Chinese 5 Spice and use it on pork as well as in baked goods from time to time. Your soup looks so beautiful and perfectly smooth.