Description
This Turmeric and Ginger Spiced Pumpkin Soup is a warming and flavorful dish perfect for the fall season. The combination of aromatic spices, creamy coconut milk, and pumpkin creates a comforting soup that is both vegan and gluten-free.
Ingredients
Scale
Spices:
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Soup Base:
- 1 (15-ounce) can pumpkin purée
- 3 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tablespoon maple syrup (optional)
- juice of 1/2 lime
Garnish:
- chopped fresh cilantro or pumpkin seeds
Instructions
- Heat olive oil: In a large pot over medium heat, sauté onion until soft. Add garlic, ginger, turmeric, cumin, cinnamon, black pepper, and salt. Cook until fragrant.
- Add pumpkin and broth: Stir in pumpkin purée and vegetable broth. Bring to a boil, then simmer for 10–15 minutes.
- Finish soup: Stir in coconut milk and maple syrup, simmer for 5 minutes. Blend until smooth. Add lime juice, adjust seasoning, and serve hot with garnish.
Notes
- For extra heat, add a pinch of cayenne pepper.
- This soup pairs well with crusty bread or a side of rice for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 230
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
