Description
A creamy pumpkin soup laced with ginger, garlic, and chopped red chili. Coconut milk swirls through a fragrant blend of cumin and coriander for a silky, spicy bowl ready to comfort chilly evenings.
Ingredients
- 2 cups pumpkin puree
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 small red chili chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 cups vegetable broth
- ½ cup coconut milk
- Salt to taste
- Black pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, ginger, and red chili; sauté until onion is translucent.
- Stir in ground cumin and coriander; cook for 1 minute until fragrant.
- Add pumpkin puree and vegetable broth; stir to combine.
- Bring the soup to a gentle boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to purée the soup until smooth.
- Stir in coconut milk and season with salt and black pepper.
- Simmer for another 2–3 minutes until heated through.
- Ladle into bowls and garnish with fresh cilantro before serving.
Notes
- For extra heat, leave chili seeds in or add a pinch of cayenne pepper.
- Substitute coconut milk with heavy cream for a richer flavor.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- Reheat gently over low heat to prevent separation of the coconut milk.