Coconut Pumpkin and Ginger Soup

This creamy spicy coconut, pumpkin and ginger soup is the perfect comfort food meal. You don't need many ingredients and it's ideal for batch cooking too.

Course Soup

Cuisine soup

Prep Time 15

Cook Time 25

Servings

Calories 199kcal

Author Corina Blum

Equipment

Ingredients

600 g pumpkin or Squash, diced
1 onion diced
2 garlic cloves crushed
10 g root ginger diced or grated
1-2 chilli peppers red, green or a mixture, diced
200 ml coconut milk
500 ml vegetable stock

For the topping

1 tablespoon oil
1-2 chilli peppers cut into thin strips
2 garlic cloves thinly sliced
10 g root ginger cut into batons

Instructions

Coat the pumpkin in a little oil and air fry it for 15 minutes at 195°C. If you don't have an air fryer, roast it instead until soft.
Heat a litte oil in a saucepan and gently fry the onion until soft. Then add the ginger, garlic and chilli pepper. Cook for a couple of minutes.
Add the air fried/roasted pumpkin, the stock and the coconut milk. Bring to the boil and simmer for 10 minutes.
As it is simmering, heat the oil for the toppings in a small saucepan.
Add the chilli pepper, garlic and ginger and cook until beginning to crisp up.
Use a blender to puree the soup and then serve topped with the crispy garlic, ginger and chilli.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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