Creamy pumpkin, ginger and coconut soup

This pumpkin, ginger and coconut cream soup is a delicious autumnal velvety soup with an interesting and slightly spicy flavor. Flavored with ginger and coconut, it will warm up the gloomy days. It is an easy and quick to prepare.

Creamy pumpkin, ginger and coconut soup

Absolutely delicious and creamy soup with pumkin, ginger and coconut milk.

Course first course

Cuisine gluten free, lactose free, vegan

Keyword coconut milk, creamy soup, easy soup, ginger, potato, pumpkin, vegetable soup

Prep Time 5

Cook Time 25

Total Time 30

Servings person(s)

Calories 123kcal

Ingredients

1 piece about 5 cm of fresh ginger
1 garlic clove
2 medium potatoes
400 g of pumpkin
0.5 l of water
200 ml of coconut milk
salt and pepper to taste
1 tbsp olive oil
0.5 tsp of garam masala optional
1 piece of fresh hot chili pepper

Instructions

Instructions: Creamy pumpkin, ginger and coconut soup

Peel ginger, garlic and potatoes. Peel and clean the pumpkin.
In a pot heat 1 tablespoon of olive oil. Add chopped ginger and garlic and cook for 2 minutes on low heat. Cut the potatoes into wedges and add to the pot along with a piece of fresh chili pepper. Cook everything, stirring often for 2 minutes.
Chop your pumpkin into smaller pieces and add it to the pot along with 1/2 l of water. Add salt and pepper and cook over medium heat for about 20 minutes or until potatoes and pumpkin are soft. If you like, at this point add a half teaspoon of garam masala mixed spice.
Remove from heat. If you do not prefer your soup to be too spicy remove the ginger pieces and chili pepper. Blend it all with the immersion blender or stand mixer. Add the coconut milk, taste and add more salt and pepper if necessary.
Bring back to a boil and serve hot.