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Ginger Coconut Pumpkin Soup

Ginger Coconut Pumpkin Soup
Heather Nicholds, C.H.N.

Creamy, filling, energizing, cleansing, supremely delicious…
All in one big beautiful bowl of bright sunny ginger coconut pumpkin soup for a cold wintry evening.

5 from 2 votes
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Ginger Coconut Pumpkin Soup

Creamy, filling, energizing, cleansing, supremely delicious... All in one big beautiful bowl of bright sunny soup for a cold wintry evening.

Course Appetizer, Main Course, Side Dish
Cuisine American
Keyword easy, healthy, soup, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 bowls
Author Heather Nicholds, C.H.N.

Ingredients

  • 4 cup pumpkin cubed and boiled
  • 1 cup water
  • 2 Tbsp fresh ginger grated and juiced
  • 3/4 cup coconut milk approx 1/2 a can
  • 1/4 cup fresh parsley and/or mint or cilantro
  • 1 Tbsp curry powder
  • 1/4 tsp ground thyme optional
  • pinch nutmeg optional
  • sea salt to taste

Candied Walnuts

  • 3 Tbsp walnuts
  • pinch cinnamon
  • smaller pinch nutmeg
  • 1 Tbsp maple syrup or 1 Tbsp water + 1 Tbsp coconut sugar

Instructions

  1. Take the skin off the pumpkin, cube it, and put in a pot of boiling water until soft.
  2. Put the rest of the soup ingredients in a blender. OR if you're going to use a hand blender, simply get these ingredients ready, and then add to the pot with the pumpkin once it's softened and drained.
  3. While the pumpkin finishes cooking, you can make the candied walnuts by putting a small pan on medium-high heat. Put the walnuts in the hot, dry pan, moving them all the time, until lightly toasted. Add the spices, then the syrup or water + sugar, and leave on the heat while stirring frequently until the water has evaporated and the sugar and spices are glazed onto the walnuts.
  4. Easy cleaning tip: Take the walnuts out of the pan once they're done, and then put the back on the heat and immediately deglaze with water.
  5. Puree the soup ingredients together, adjusting the seasonings and salt to your taste.

Recipe Video

8 Comments

  1. amalia alexander 2 years ago

    The soup looks delicious.

    • Author
      Heather 2 years ago

      Thanks!! hope you enjoy 😀

  2. Peggy Herron 2 years ago

    Heather, awesome!!! This looks sooo good…. Happy New Year 🎉 I love your energiy. 😊

    • Author
      Heather 2 years ago

      aw, thank you, happy new year to you too!!! happy to share some energy, and I hope you enjoy the soup 😀

  3. Karen 2 years ago

    Sounds awesome, looks delicious……I definitely want to try this one…..Lots of awesome recipes Heather, Thank you!!!

    • Author
      Heather 2 years ago

      yeah, you should try it – is really (I mean really…) good! the coconut milk… with the ginger… so heavenly… hope you enjoy it 😀

  4. Sybil Shelton Ford 2 years ago

    can you use canned pumpkin? If so, how much? This looks amazing!

    • Author
      Heather 2 years ago

      I don’t see why not… I would say 3 cups… approx… though be cautious and eyeball+taste to get the right ratio with the coconut milk

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