Silky Coconut Pumpkin Soup
Warm up with a bowl of Silky Coconut Pumpkin Soup, a creamy and aromatic delight that perfectly balances comforting flavors and vibrant spices. This easy-to-make soup highlights velvety pumpkin, rich coconut milk, and a blend of cumin, coriander, garlic, and zesty lime for a luscious, flavor-packed experience. It's a one-pot wonder that's ready in just 45 minutes, making it a go-to recipe for busy weeknights or cozy gatherings. Finished with fresh cilantro and crunchy toasted pumpkin seeds, this dairy-free, vegan-friendly soup is as nutritious as it is indulgent. Ideal as a starter or light main, this fall-inspired dish will have everyone coming back for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 900 grams pumpkin (peeled, seeded, and diced)
- 400 ml coconut milk
- 500 ml vegetable stock
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 whole lime (juiced)
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 2 tablespoons pumpkin seeds (toasted, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, salt, and black pepper. Stir well to coat the onion mixture with the spices.
Add the diced pumpkin to the pot and cook for 5 minutes, stirring occasionally.
Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 20 minutes, or until the pumpkin is tender.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until silky smooth, then return it to the pot.
Stir in the coconut milk and lime juice, and return the soup to low heat to warm through. Adjust seasoning with additional salt or pepper if needed.
Serve the soup hot, garnished with fresh cilantro and toasted pumpkin seeds.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3634 mg | 158% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 69.8 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4895 mg | 104% | |
*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.
