It’s gotten cooler out, so it’s time for warm and yummy soups! This coconut ginger pumpkin soup is not just warming in temperature, but the ginger also gives you an inner, spice-type warmth that makes you feel so good! It is so easy to make and may become one of your go-to soups of the season!
INGREDIENTS:
- 1 medium/large pumpkin
- 1 white onion, chopped
- 2 small carrots chopped
- 1 inch piece of root ginger, finely chopped
- 3 garlic cloves, finely chopped
- 2 cubes of organic vegetable stock
- 14 oz coconut milk
- sea salt and freshly ground black pepper
DIRECTIONS:
Peel and de-seed the pumpkin, then cut into small cubes.
Put cubes into a large pan with onion, carrots, ginger, garlic and vegetable stock cubes.
Pour in 14 oz of water, bring to a boil and cook until vegetables are soft. Add coconut milk, season with salt and pepper; reduce heat and simmer for 10 minutes.
Blend until texture is smooth.
Pour into bowls.
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See the original recipe post from Star Clippers by clicking here.