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Easy Pumpkin Soup With Coconut Milk
This healthy, vegan Pumpkin Soup With Coconut Milk is my favourite soup in autumn.
Course
Soup
Cuisine
International, Vegan, Vegetarian
Keyword
autumn, comfort food, easy
Prep Time
15
minutes
minutes
Cook Time
22
minutes
minutes
Total Time
37
minutes
minutes
Servings
6
Calories
251
kcal
Author
Eva Burg
Ingredients
1
onion
1
clove
garlic
1
inch
ginger
peeled
2-3
tablespoon
coconut oil
1
butternut squash
1
cup
water
1
can
coconut milk
1
can
chopped tomatoes
1
teaspoon
sweet paprika
1
teaspoon
curry powder
1
pinch
cayenne pepper
3
vegetable stock cubes
roasted desiccated coconut
optional
US Customary
-
Metric
Instructions
Finely chop the onion, garlic and ginger and sauté with the coconut oil in a big pan for 2 minutes.
Peel and cut the butternut squash into chunky bite-sized pieces.
Add the butternut squash chunks and all other ingredients except for the roasted desiccated coconut.
Let boil at medium heat for about 20 minutes.
Puree everything with an immersion blender, be careful not to burn yourself.
Sprinkle the roasted, desiccated coconut on top and serve hot.
Notes
This soup can thicken a lot overnight, just add a little more vegetable stock if you prefer your soup thinner.
Nutrition
Calories:
251
kcal
|
Carbohydrates:
22
g
|
Protein:
3
g
|
Fat:
19
g
|
Saturated Fat:
16
g
|
Sodium:
454
mg
|
Potassium:
743
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
13530
IU
|
Vitamin C:
34.7
mg
|
Calcium:
97
mg
|
Iron:
3.9
mg