Pumpkin Soup with Coconut Milk, Lime and Ginger

This pumpkin soup brings roasted fresh pumpkin together with ginger, garlic, coconut milk, and lime for a silky, warming bowl. Roasting deepens the pumpkin’s flavor, while lime keeps the finished soup bright rather than overly sweet.

Ingredients

½×1×2×3×4×5×6×7×8×9×10×

ⓘ Original recipe (1×) yields 6 servings

• 1 small sugar pumpkin, about 3 pounds
• 2 tablespoons extra-virgin olive oil, divided?
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 3 cups low-sodium vegetable broth
• 1 cup unsweetened coconut milk
• 1 tablespoon fresh lime juice, plus more to taste
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• Toasted pumpkin seeds and cilantro, optional

Instructions

1. Heat the oven to 400°F. Halve the pumpkin, remove the seeds, brush the cut sides with 1 tablespoon oil, and place cut-side down on a lined baking sheet.
2. Roast for 40 to 50 minutes, until completely tender. Cool briefly, then scoop out about 4 cups of flesh.
3. Warm the remaining oil in a large pot. Cook the onion for 5 minutes. Add the garlic, ginger, cumin, and turmeric and cook for 1 minute.
4. Add the roasted pumpkin and broth. Simmer for 15 minutes, then blend until smooth, working in batches if needed.
5. Stir in the coconut milk and warm gently without boiling. Add lime juice, salt, and pepper; taste and adjust before serving.

Variations

• Cashew: Replace coconut milk with ¾ cup soaked cashews blended with 1 cup water.
• Higher fiber: Simmer ½ cup rinsed red lentils with the broth until tender before blending.
• Extra heat: Add cayenne or fresh chile with the spices.

Recipe details

• Prep time: 15 minutes
• Cook time: 1 hour 5 minutes
• Total time: 1 hour 20 minutes
• Yield: 6 servings
• Category: Soup
• Cuisine: American / globally inspired

Save Time

• Measure the ingredients and prepare the produce before cooking so the recipe comes together without pauses.

Storage

Refrigerate for up to four days or freeze for up to three months. Whisk while reheating if the coconut milk separates slightly.

Nutrition Facts

Estimated nutrition per serving

Calories230

% Daily Value*

Total Fat

8 g

Saturated Fat

3 g

Total Carbohydrate

36 g

Dietary Fiber

7 g

Total Sugars

12 g

Protein

5 g

Sodium

490 mg

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