Pumpkin Coconut Soup Recipe
Get ready for a pumpkin coconut soup that comforts you faster than online shopping on a bad day.
I made this silky bowl warm, playful, and ridiculously soothing.
Enjoy every spoonful, queen, because this cozy, creamy magic keeps you nourished, calm, and glowing like your favorite festive filter.
Pumpkin Coconut Soup Recipe
A smooth, fragrant vegan pumpkin coconut soup loaded with gentle spices, comforting richness, and a creamy finish perfect for quick meals.
Ingredients
Method
- Heat coconut oil in a pot and sauté onion for 2 minutes.
- Add garlic and ginger, stirring for 30 seconds.
- Add pumpkin cubes and cook for 3 minutes.
- Add turmeric, cumin, pepper, and salt.
- Pour vegetable broth and bring everything to a boil.
- Reduce heat and simmer for 12 minutes.
- Add coconut milk and cook for 2 more minutes.
- Blend the soup until silky.
- Finish with lemon juice and coriander.
Notes
Nutritional Values (Per Serving)
- Calories: 215
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Vitamin A: 82%
- Vitamin C: 16%
- Iron: 12%
- Potassium: 15%
- Magnesium: 10%
Additional Notes / Tips
- Add chili flakes for a bolder kick.
- Stir in a spoon of cashew cream for richer texture.
- Use roasted pumpkin for deeper flavor.
- Serve with crusty bread for peak comfort energy.
