Cozy Pumpkin Turmeric Ginger Soup Recipe for Fall Awaits!
A warm and comforting pumpkin soup infused with turmeric and ginger, perfect for fall.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups pumpkin puree
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic, grated ginger, and turmeric powder; cook for another minute.
- Add pumpkin puree and vegetable broth; bring to a simmer.
- Reduce heat and stir in coconut milk; cook for 10 minutes.
- Season with salt and pepper to taste.
- Blend the soup until smooth using an immersion blender or regular blender.
- Serve warm, garnished with a sprinkle of turmeric or fresh herbs if desired.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freeze leftovers for a quick meal later.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg