Butternut Pumpkin Soup with Ginger and Coconut

Nutriscore Rating: 73/100

Indulge in the velvety richness of Butternut Pumpkin Soup with Ginger and Coconut, a heartwarming recipe that’s as nourishing as it is flavorful. Roasted butternut pumpkin forms the creamy base of this soup, infused with aromatic notes of fresh ginger, garlic, and toasted spices like cumin and coriander. Coconut milk adds a luscious, dairy-free creaminess, while a splash of lime juice brightens every spoonful. Topped with fresh cilantro and crunchy toasted pumpkin seeds, this dish is perfect for cozy dinners or an elegant starter. Ready in under an hour, this gluten-free, vegan recipe is easy to make and bursting with vibrant flavors. Pair with crusty bread for the ultimate comforting meal!

Recipe Information

• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 1 large (about 2-3 lbs) butternut pumpkin
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 cups vegetable stock
• 1 can (13.5 oz) coconut milk
• 1 teaspoon (to taste) salt
• 0.5 teaspoon (to taste) black pepper
• 1 tablespoon lime juice
• 2 tablespoons (chopped, for garnish) fresh cilantro
• 2 tablespoons (toasted, for garnish) pumpkin seeds

📝 Instructions

11 steps

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Cut the butternut pumpkin in half lengthwise and scoop out the seeds. Place the halves on the baking sheet, cut side up, and drizzle with 1 tablespoon of olive oil. Roast for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.

3. While the pumpkin is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes until softened and translucent.

4. Add the minced garlic and grated ginger to the pot. Stir and cook for 1-2 minutes until fragrant.

5. Stir in the ground cumin and ground coriander, cooking for another 30 seconds to toast the spices.

6. Once the pumpkin is roasted and cool enough to handle, scoop the flesh out of the skin and add it to the pot.

7. Pour in the vegetable stock and bring the mixture to a simmer. Cook for 10 minutes to allow the flavors to meld.

8. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy, then return it to the pot.

9. Stir in the coconut milk, salt, and black pepper. Simmer the soup for an additional 5 minutes. Taste and adjust seasoning as needed.

10. Remove the soup from heat and stir in the lime juice for a pop of brightness.

11. Serve hot, garnished with chopped fresh cilantro and toasted pumpkin seeds. Enjoy with crusty bread or on its own!

Nutrition Facts

1 serving (667.0g)

Calories		356
% Daily Value*
Total Fat		11.3 g	15%
	Saturated Fat	2.0 g	10%
	Polyunsaturated Fat	1.3 g
Cholesterol		0 mg	0%
Sodium		1075 mg	47%
Total Carbohydrate		61.4 g	22%
	Dietary Fiber	10.0 g	36%
	Total Sugars	18.0 g
Protein		8.7 g	17%
Vitamin D		0.0 mcg	0%
Calcium		197 mg	15%
Iron		4.0 mg	22%
Potassium		1626 mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 417 cal (27.0%%)

Protein: 143 cal (9.3%%)

Carbs: 986 cal (63.7%%)