Pumpkin Soup

Warm up with a comforting bowl of velvety pumpkin soup, infused with garlic and ginger, and finished with creamy coconut milk. Ideal for cozy weeknight dinners or a festive fall gathering.

• 1 kg pumpkin
• 1 medium onion
• 2 cloves garlic
• 4 cups vegetable broth
• 1 teaspoon ground ginger
• 1 cup coconut milk
• to taste salt salt
• to taste pepper black pepper

Method

1. 1

   In a large pot, heat a splash of oil over medium heat. Add the chopped onion and garlic, sauté until translucent.

2. 2

   Add the cubed pumpkin to the pot and stir well to combine with the onions and garlic.

3. 3

   Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, cover, and let it simmer for about 20 minutes or until the pumpkin is tender.

4. 4

   Once the pumpkin is tender, use an immersion blender to puree the soup until smooth. Alternatively, you can blend in batches using a countertop blender.

5. 5

   Stir in the coconut milk and ground ginger (if using). Season with salt and black pepper to taste.

6. 6

   Heat through for another 5 minutes, then remove from heat. Serve hot, garnished with fresh herbs or a dash of cream if desired.