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Creamy Roasted Pumpkin Soup

A warm and comforting soup made with roasted pumpkin and coconut milk, perfect for cool days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups roasted pumpkin
  • 1 can coconut milk
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • Olive oil for cooking

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened.
  2. Stir in the ginger and cook for another minute.
  3. Add the roasted pumpkin and vegetable broth, bringing it to a simmer.
  4. Cook for 15-20 minutes, allowing the flavors to combine.
  5. Remove from heat and blend until smooth.
  6. Stir in coconut milk and season with salt and pepper.
Serving
  1. Serve warm in bowls, garnished with additional ginger or pumpkin seeds if desired.

Notes

Store any leftover soup in an airtight container in the refrigerator for about 3 to 5 days or freeze for longer storage. Reheat on the stove after thawing. For added flavor, adjust spices to taste or try adding nutmeg or cinnamon. For a spicier kick, include cayenne pepper or chopped red chili peppers.