Creamy, filling, energizing, cleansing, supremely delicious…
All in one big beautiful bowl of bright sunny ginger coconut pumpkin soup for a cold wintry evening.
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.
- 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
- 3 Tbsp walnuts
- pinch cinnamon
- smaller pinch nutmeg
- 1 Tbsp maple syrup or 1 Tbsp water + 1 Tbsp coconut sugar
Take the skin off the pumpkin, cube it, and put in a pot of boiling water until soft.
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.
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.
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.
Puree the soup ingredients together, adjusting the seasonings and salt to your taste.