Ginger-Coconut Pumpkin Soup

Ginger Coconut Pumpkin Soup

Pumpkin is a tricky ingredient.  By the time November rolls around, we are conditioned to think that everything we eat needs the pumpkin spice treatment.   We get used to the sweet and warm spiced flavors that often accompany pumpkin, so adding it to your smoothie or coffee sounds like a good plan, but have you ever eaten a spoonful of plain pureed pumpkin?  It’s really not so awesome.  However, if you don’t sugar it up first, pumpkin is super healthy.  Pumpkins are low in calories and high in fiber, antioxidants, and minerals, so it is well worth your time to seek out savory pumpkin recipes that don’t require lots of additional sugar to make it palatable.   

Ginger Coconut Pumpkin Soup

Ginger Coconut Pumpkin Soup

The primary flavors going on in this soup are coconut milk, ginger, and garlic.  Sweet potatoes add some sweetness to counteract the relative bitterness of plain pumpkin.  If you like it a little bit sweeter, add a tablespoon or two of honey or  maple syrup. 

Most soups are best if made ahead and given time for  the flavors come together; that is definitely the case with this soup.  As soon as you make it, the garlic and ginger will each stand out.  If you give it some time, they’ll begin to work together and taste right, so try to resist the urge to tweak the flavors too much right away.  Give them time to rest and then if you like, add more ginger or garlic the next day.

This soup freezes wonderfully so I routinely make a batch and freeze it in smaller containers to take in my thermos to work.  Sometimes I sprinkle it with some toasted unsweetened coconut, but it is just as good without!   

 

Ginger Coconut Pumpkin Soup
Serves 12
Pumpkin soup is nice, even without the traditional spice! Forget the cinnamon, this soup has ginger, garlic, and coconut milk for a new take on fall's favorite ingredient.
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
Ingredients
  1. 1 T. olive oil
  2. 3 1/2 cups chopped onion
  3. 1.5 - 2 T. minced fresh garlic
  4. 2 T. grated fresh ginger
  5. 1 t. sea salt
  6. 4 cups cubed peeled sweet potato
  7. 3 cups chicken or vegetable broth*
  8. 2 14 oz. cans of light coconut milk
  9. 28 oz. pumpkin puree
  10. 3 T. maple syrup or honey, if desired
Instructions
  1. 1. Heat olive oil on medium heat. Add onions and saute for 5 minutes until translucent.
  2. 2. Add garlic and ginger and saute for another 5 minutes.
  3. 3. Add cubed sweet potato and broth. Cover pot and bring contents to a boil. Reduce heat and simmer for 15 minutes, or until sweet potatoes are very tender and soft.
  4. 4. Add pumpkin, syrup, and coconut milk. Puree in batches in a blender or use a handheld blender and puree until smooth.
Notes
  1. *If you are gluten free be sure to read the label on your broth, some contain wheat and some don't!
  2. Soup freezes well, so feel free to make ahead!
  3. Soup is best if made a day ahead so the flavors can come together. Garlic and ginger will intensify some as the soup sits, so try to give it some time to sit before testing and adding more of the spices.
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