Butternut Pumpkin Soup With Ginger and Coconut

Butternut pumpkin, also known as butternut squash, is rich in vitamins A and C, as well as fiber. It adds a creamy and slightly sweet flavor to the soup.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Butternut Pumpkin Soup With Ginger and Coconut

Cooking Method: Boiling, Simmering Cuisine: International Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 500 gram Butternut pumpkin
• 1 cup Coconut milk
• 2 cup Vegetable broth
• 1 teaspoon Ginger
• 2 clove Garlic
• 1 medium Onion
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until fragrant and onion turns translucent.
2. Add diced butternut pumpkin and cook for 5 minutes, stirring occasionally.
3. Pour in vegetable broth and bring to a boil. Reduce heat to low, cover the pot, and simmer for 20 minutes or until the pumpkin is tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Return the soup to the pot and stir in coconut milk. Season with salt and black pepper to taste.
6. Simmer for an additional 5 minutes to allow flavors to blend.
7. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 10g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.