Ingredients
Soup
- 800 g peeled, seeded cooking pumpkin about 1 3/4 lb prepared flesh, cut into 3/4-inch cubes
- 1 tablespoon olive oil
- 1 medium yellow onion about 150 g, diced
- 2 cloves garlic about 6 g, minced
- 1 tablespoon fresh ginger about 15 g, finely grated
- 2 cups low-sodium vegetable broth about 500 ml; more hot water only if needed
- 400 g unsweetened full-fat canned coconut milk about one 13.5-fl-oz can, stirred smooth; reserve 1 tablespoon for serving if desired
- 1/2 teaspoon fine salt start with less if your broth is salty
- 1 tablespoon fresh lime juice plus extra to taste
Optional garnishes
- toasted pepitas
- cilantro leaves
- freshly ground black pepper
Equipment
- 1 Large saucepan with lid 3-quart or larger
- 1 Immersion blender Or a heat-safe countertop blender used in small batches
- 1 Kitchen scale For the prepared pumpkin flesh
Instructions
- Wash the pumpkin before cutting. Remove the seeds and skin, then weigh 800 g of flesh and cut it into 3/4-inch cubes. Dice the onion and prepare the garlic and ginger.
- Warm the olive oil in a large saucepan over medium heat. Add the onion and cook for 5–6 minutes, stirring, until softened but not browned. Add the garlic and ginger and stir for 30 seconds.
- Add the pumpkin, broth and salt. Bring to a simmer, partly cover and cook for 18–25 minutes, stirring occasionally, until a fork slides through the cubes without resistance. Add a splash of hot water if the pot becomes dry before the pumpkin softens.
- Stir in the coconut milk, reserving a tablespoon for garnish if desired, and heat gently for 2 minutes. Remove the pot from the heat. Keep the immersion blender head submerged and blend until smooth. For a countertop blender, follow its hot-liquid instructions, vent the lid and blend small batches; never seal hot soup in a personal blender.
- Stir in the lime juice. Taste and adjust with a little more lime or salt if needed. Thin with hot water a tablespoon at a time until the soup flows easily from a ladle. Divide among four bowls and add any reserved coconut milk and optional garnishes.
Nutrition
Calories: 260kcalCarbohydrates: 20gProtein: 3gFat: 19gSaturated Fat: 14.5gSodium: 360mgFiber: 1.8gSugar: 8.5g
Video
Notes
Video credit: CUISINI, a German-language demonstration of pumpkin soup with coconut milk and ginger. The video also uses potato, carrot and butter; this recipe omits those and uses olive oil. Follow this card for quantities and seasoning.
Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below for 3–4 days. Reheat soup to a boil, stirring, and at least 165°F throughout. Do not use sweetened cream of coconut.
Nutrition is an ingredient-based estimate per quarter of the soup, excluding optional garnishes. It assumes full-fat coconut milk with 120 calories and 12 g fat per 79 g and low-sodium broth; brands and added seasoning change the totals.