Description
A creamy and warming soup made with pumpkin and fresh ginger. This bisque is smooth and flavorful. It is perfect for a light lunch or starter.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 cups pumpkin puree (canned or fresh)
- 2 cups vegetable broth
- 1 cup coconut milk (full fat)
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic, ginger, cumin, cinnamon, and nutmeg. Cook for 1 minute.
- Add pumpkin puree and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Remove from heat. Use an immersion blender to puree until smooth.
- Stir in coconut milk. Season with salt and pepper.
- Reheat gently. Serve warm.
Notes
- You can use light coconut milk for fewer calories.
- Add a pinch of cayenne for heat.
- Garnish with pumpkin seeds or fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg