On cold days, this soup is perfect because it is warm from the ginger and earthy from the pumpkin.
Ingredients: 1 medium-sized pumpkin, peeled and cubed. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 4 cups vegetable broth. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon cinnamon. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 2 tablespoons olive oil. 1/2 cup coconut milk. Fresh cilantro for garnish.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic, chopped onion, and grated ginger. Cook the onions until they become clear. Put in the pumpkin cubes and mix them in well. Add the vegetable broth and boil the whole thing. Turn down the heat, cover, and let it simmer for about 15 to 20 minutes, or until the pumpkin is soft. Pour the soup into a blender and blend it until it is smooth. Cinnamon, cayenne pepper, salt, and pepper should all be added now. After you add the coconut milk, let it cook for another 5 to 10 minutes. Make the seasonings taste better. Serve hot with fresh cilantro on top. Have a great time with your Pumpkin and Ginger Soup!
Prep Time: 15 minutes
Cook Time: 30 minutes
CFBL Gala
