Creamy Pumpkin-Ginger Soup 🌟 Cozy, Healthy & Packed With Flavor

pumpkin

🥗Healthier: butternut squash

💰Cheaper: canned pumpkin

Canned pumpkin is often more affordable and convenient.

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: almond milk

Almond milk is usually cheaper and lower in calories.

Cut off the ends of the Hokkaido pumpkin.

Cut the pumpkin in half and remove the seeds.

Scoop out the seed cavity with a spoon.

Cut the pumpkin into small cubes and place them in a bowl.

Chop the onion and place it in a smaller bowl.

Roughly chop the garlic and add it to the onions.

Peel the ginger and roughly chop it, adding it to the onions as well.

Heat a pot on the stove and add some olive oil until it's smoking.

Add the onions to the pot and sauté them.

Once the onions are sautéed, add the pumpkin cubes and ginger, and fry them together.

Let everything fry for about 5 minutes, then deglaze with some broth.

Cover the pot and cook for about 10 to 15 minutes until the pumpkin is soft, stirring occasionally.

Season the mixture with salt, freshly ground pepper, and rub the marjoram between your hands before adding it.

Squeeze half a lemon into the pot, cutting it if necessary to release the juice.

Check the pumpkin for softness and cook for an additional 5 minutes if needed.

Puree the mixture once the pumpkin is soft.

Add coconut milk to the pureed soup instead of cream, stirring it together.

Plate the soup and garnish with pumpkin seeds and pumpkin seed oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens