Vegan Ginger Coconut Pumpkin Soup

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is a budget-friendly alternative.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: canned pumpkin

Butternut squash offers a similar flavor and texture, while canned pumpkin is often less expensive.

Boil a pot of water.

Scoop out the seeds from the pumpkin and remove the skin.

Grate a piece of ginger using a grater.

Squeeze the grated ginger to extract juice.

Add about 200 mL of water to the blender along with the ginger juice.

Pour in half a can of coconut milk into the blender.

Remove the stems from fresh parsley and mint, then add them to the blender.

Chop zucchini and add it to the blender, either raw or steamed.

Toast walnuts in a dry pan over medium-high heat, stirring constantly to prevent burning.

Add enough walnuts to cover the bottom of the pan.

Sprinkle cinnamon and nutmeg over the toasting walnuts.

Add a little water to the pan to help coat the walnuts with coconut sugar.

Continue to cook until the water evaporates and the walnuts are glazed.

Remove the walnuts from the pan and deglaze the pan with water to clean it.

Check the pumpkin for softness and strain it once cooked.

Add the cooked pumpkin to the blender.

Blend the pumpkin mixture until smooth, leaving some chunks of parsley and mint.

Taste the soup and adjust seasoning, adding ground thyme, nutmeg, and sea salt as needed.

Pour the blended soup into a bowl and top with candied walnuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens