Welcome back to another amateur recipe you can make right at home. If I can do it, so can you!
Â
Today we’re talking about healthy pumpkin soup with coconut milk- the ultimate warm-you-up meal on a cool fall day. This recipe is made with a touch of curry & ginger, a splash of coconut milk, and your favourite harvest veggies to make this a delicious vegan meal you’ll be making over & over again!
Â
Ready to get into it?
Â
Let’s Talk About Pumpkin Soup
The first time I ever had pumpkin soup was in Australia; now, it’s become a staple in our house because it’s just SO good.
Â
There are several different ways you can make pumpkin soup, like using cream instead of coconut milk, a variety of different pumpkins or squash, using chicken or vegetable stock, and of course the TONS of different spices you can add to change the flavour.
Â
I wanted to make it vegan-friendly for this recipe, so I used coconut milk instead of cream or milk. I wanted to go for a more bold flavour, so I did curry powder & ginger, which in my opinion, makes a better pumpkin soup!
Â
When it comes to serving, you have the option to do what you want. I recommend adding pumpkin seeds & coconut milk to make it even creamier, and the pumpkin seeds offer a delicious crunch!
Â
Â
Â
If you’re looking for a complete meal- I suggest serving your pumpkin soup with a crusty baguette or garlic bread! However, the soup is already quite filling on its own, so it’s not necessary.
Â
Â
Â
Have questions? Make sure to ask them down below, and continue to love how you live!
Let's Get Cooking
Healthy Pumpkin Soup With Coconut Milk
We're talking about healthy pumpkin soup with coconut milk- the ultimate warm-you-up meal on a cool fall day. This recipe is made with a touch of curry & ginger, a splash of coconut milk, and your favourite harvest veggies to make this a delicious vegan meal you'll be making over & over again!
Ingredients
- 1 Acorn Squash Butternut or Pumpkin works
- 2 Carrots
- 1 Sweet Potato
- 1 Yellow Onion
- 5 Cups Water
- 1 Can of Coconut Milk
- 2 TBSP Extra Virgin Olive Oil
- 3 minced garlic cloves
- 2 Vegetable Stock Cubes You can use chicken for non-vegan
- 1 TBSP Brown Sugar
- 1 Bay Leaf
- 1 TSP Salt
- 1 TSP Curry Powder
- 1/2 TSP Paprika
Instructions
- Begin by peeling your sweet potato, carrots & squash and chopping into cubes. Ideally, try and keep them the same size.
- Mince your garlic & ginger, and add in a large pot with your olive oil. Set your stove to medium and cook until aromatic.
- Add in your vegetables & stir for a few moments. Next, add in your salt, brown sugar, curry powder & paprika and let cook for a minute.
- Add in your water, bay leaf & stock cubes, and cook on medium-low for 30 minutes.
- Once your timer is up, use an immersion blender until your soup is completely smooth.
- Add in half of your can of coconut milk and blend until combined.
- Get your favourite bowl, take an instagramable pic & enjoy!
Nutrition
Calories: 202kcalCarbohydrates: 33gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 994mgPotassium: 729mgFiber: 5gSugar: 8gVitamin A: 13637IUVitamin C: 18mgCalcium: 88mgIron: 2mg
Tried this recipe?Let us know how it was!
