Ingredients
Equipment
Method
How to Make Pumpkin Soup with Coconut Milk and Ginger
- Gather all your ingredients—chop the onion and garlic finely, and grate the fresh ginger.
- In a large pot over medium heat, add a splash of oil and sauté the onions until they turn golden brown, about 5 minutes.
- Stir in the pumpkin puree and coconut milk, blending them together until well combined.
- Pour in the vegetable broth along with the grated ginger, curry powder, salt, and pepper. Bring it to a gentle simmer for about 10 minutes.
- Use an immersion blender to purée the soup until it's perfectly smooth.
- Add the lime juice just before serving, and adjust the seasoning as desired.
Nutrition
Notes
Serve with fresh herbs or a drizzle of coconut cream for an extra touch of elegance.
