5-ingredient Ginger-Spiced Pumpkin Soup
Fall flavors come together in this ginger spiced pumpkin soup. Let the aromas fill your home and indulge in a bowl of creamy goodness.
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
Nutrition
Calories: 158kcalCarbohydrates: 15gProtein: 3gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 479mgPotassium: 708mgFiber: 1gSugar: 6gVitamin A: 14722IUVitamin C: 16mgCalcium: 46mgIron: 3mg
Tried this recipe?Let us know how it was!