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–+ servings

Ginger Coconut Pumpkin Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 3 bowls
Course: Main Dish, Side Dish
Author: Heather Nicholds
Creamy, filling, energizing, cleansing, supremely delicious... All in one big beautiful bowl of bright sunny soup for a cold wintry evening.

Ingredients

  • 4 cup pumpkin, cubed and boiled
  • 1 cup water
  • 2 Tbsp fresh ginger, grated and juiced
  • 3/4 cup coconut milk, approx 1/2 a can
  • 1/4 cup fresh parsley, and/or mint or cilantro
  • 1 Tbsp curry powder
  • 1/4 tsp ground thyme, (optional)
  • pinch nutmeg, (optional)
  • sea salt, to taste

Candied Walnuts

  • 3 Tbsp walnuts, , or sunflower seeds for nut-free
  • pinch cinnamon
  • pinch nutmeg
  • 1 Tbsp maple syrup, or 1 Tbsp water + 1 Tbsp coconut sugar

Instructions

  • Take the skin off the pumpkin, cube it, and put in a pot of boiling water until soft.
  • Put the rest of the soup ingredients in a blender. OR if you're going to use a hand blender, simply get these ingredients ready, and then add to the pot with the pumpkin once it's softened and drained.
  • While the pumpkin finishes cooking, you can make the candied walnuts by putting a small pan on medium-high heat. Put the walnuts in the hot, dry pan, moving them all the time, until lightly toasted. Add the spices, then the syrup or water + sugar, and leave on the heat while stirring frequently until the water has evaporated and the sugar and spices are glazed onto the walnuts.
  • Easy cleaning tip: Take the walnuts out of the pan once they're done, and then put the back on the heat and immediately deglaze with water.
  • Puree the soup ingredients together, adjusting the seasonings and salt to your taste.

Nutrition

Calories: 286kcal | Carbohydrates: 24g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Sodium: 25mg | Potassium: 751mg | Fiber: 4g | Sugar: 8g | Vitamin A: 11850IU | Vitamin C: 28.9mg | Calcium: 90mg | Iron: 4.1mg