As the weather cools down, a warm bowl of soup feels especially comforting. Soup is my go to lunch in the colder months and I look forward to it every day! This spiced pumpkin and coconut soup recipe brings a hint of spice, creamy texture, and a touch of sweetness. It's simple to make and full of flavor, perfect for a light, nourishing lunch, a starter at your family dinner, and it’s yummy enough to serve dinner guests too. This recipe is simple, it combines earthy pumpkin, creamy coconut milk, and a bit of fresh ginger for a warming, satisfying dish that’s as good for the soul as it is for the taste buds.

Watch the video below and find the full recipe below so you can save it for later. I hope you give it a try!

Creamy Pumpkin, Coconut & Ginger Soup

Ingredients:

2 cups pumpkin puree (or roasted pumpkin cubes)
1 can (400ml) light coconut milk
1 small onion, diced
2 cloves garlic, minced
1-inch piece ginger, grated
2 cups vegetable broth
1 tsp ground turmeric
1 tsp ground cumin
1 tbsp olive oil
Salt and pepper to taste
Fresh cilantro and pumpkin seeds for garnish

Directions:

1) Heat olive oil in a pot over medium heat. Sauté onion, garlic, and ginger until softened.

2) Stir in turmeric and cumin, cooking for 1 minute until fragrant. Add pumpkin puree, vegetable broth, and coconut milk. Simmer for 10 minutes.

3) Use an immersion blender to blend until smooth. Season with salt and pepper. Serve hot, garnished with fresh cilantro and pumpkin seeds for crunch.

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