Pumpkin soup with coconut milk and ginger – vegan & creamy

Name: Pumpkin soup with coconut milk and ginger – vegan & creamy
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 6

Maya Leinenbach (Fitgreenmind)

Maybe my phone fell into the bowl of soup... A delicious roasted pumpkin soup with coconut milk and warming spices.

Prep Time

Cook Time

Total Time

Ingredients you'll need

For the roasted vegetables

1 medium pumpkin
2 medium carrots
1 head of garlic
1 onion
thumb-size piece of ginger
1 tsp chili flakes
1 tsp ginger powder
1/2 tbsp cumin
1/2 tbsp ground coriander
salt to taste
olive oil for drizzling

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For the soup

1 cup (250ml) coconut milk
2 to 3 cups (500-750ml) vegetable stock
juice of 1 lemon

Let's get cookin'

Preheat oven to 200°C/400°F.
Cut pumpkin, carrots, and onion into chunks. Separate garlic cloves and peel ginger.
Place all vegetables on a baking tray and drizzle with olive oil.
Season with chili flakes, ginger powder, cumin, ground coriander, and salt.
Roast for 30-35 minutes until vegetables are tender and slightly caramelized.
Transfer roasted vegetables to a blender or use an immersion blender.
Add coconut milk, vegetable stock, and lemon juice.
Blend until smooth and creamy.
Heat the soup if needed and adjust seasoning to taste.
Serve hot and enjoy!

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Pumpkin soup with coconut milk and ginger – vegan & creamy

Ingredients you'll need

Let's get cookin'