Kochen/ Good Eats/ Rezepte

{pumpkin soup with coconut and ginger}

There's not much that I like about the cold season..
I do like warming up with a bowl of hot soup on cold day, though! And it doesn't get much better than a deliciously creamy coconut-ginger-pumpkin soup.

I've made this recipe for years now, but never even wrote down a recipe. I always just kind of improvised. It's an easy recipe (no need to even peel the hokkaido pumpkin), so it always turned out pretty delicious. This last time I made it though, I wrote it down so I could share it with you. ;)

I hope you'll like it!

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I'm partying here! ❤

{homemade pumpkin soup}

By Published:

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There's not much that I like about the cold season.. I do like warming up with a bowl of hot soup on cold day, though! And it …

Ingredients

  • 3 pounds hokkaido pumpkin
  • 1 pound carrots
  • 1 pound potatoes
  • 5 inch piece ginger
  • 1/2 onion
  • 4 1/4 cups vegetable broth
  • 1 can coconut milk
  • salt & pepper
  • 1 tbsp. butter

Instructions

  1. Melt the butter in a large pot and add the chopped up onions.
  2. Add the pumpkin, potatoes, carrots and ginger and sauté for about 5 minutes.
  3. Add the vegetable broth and bring to a boil.
  4. Let simmer at medium heat for about 15-20 minutes, stirring occasionally.
  5. Pour into a food processor or use a handheld blender and mix until you have a smooth texture.
  6. Add coconut milk and salt & pepper to taste and heat without boiling.
  7. Decorate with fresh herbs, as chive, basil or mint and serve with bread.

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18 Kommentare

  • Antworten
    Nana Diana
    Mittwoch, der 14. November 2012 at 00:20

    Vanessa- That sounds wonderful!!! xo Diana

  • Antworten
    Mary@Back to the Basics!
    Mittwoch, der 14. November 2012 at 02:21

    YUM! This sound delicious and super healthy!

  • Antworten
    Ashley @ Kitchen Meets Girl
    Mittwoch, der 14. November 2012 at 04:17

    This sounds like a wonderful combination–and I love that it is fast and easy. Perfect for a weeknight meal on a cold night. Gorgeous shots, too!

  • Antworten
    Jessica@AKitchenAddiction
    Mittwoch, der 14. November 2012 at 15:26

    Mmm, this sounds perfect! I’d love to cozy up with a bowl of this on a cold night!

  • Antworten
    Johnnie
    Donnerstag, der 15. November 2012 at 14:29

    That looks delicious. I want a bowl…. now!

  • Antworten
    Adventuresindinner
    Donnerstag, der 15. November 2012 at 16:32

    Vanessa! This looks lovely, can’t wait to try out your recipe.

  • Antworten
    katie
    Donnerstag, der 15. November 2012 at 19:33

    yum! THis looks like it would be great to serve before THanksgiving dinner!

  • Antworten
    Kelly@ Here Comes the Sun
    Donnerstag, der 22. November 2012 at 04:14

    This looks so delicious! Thanks so much for sharing at Fabulous Friday. I’m featuring you tomorrow.

  • Antworten
    Natalie :-)
    Montag, der 26. November 2012 at 18:45

    Hi!

    This recipe looks great! Can it be adapted to using canned organic pumpkin instead of chopping up a pumpkin?

    Thanks so much!

    Natalie :-)

    • Antworten
      Vanessa @ {nifty thrifty things}
      Mittwoch, der 28. November 2012 at 21:17

      Thank you so much for your sweet comment, Natalie! ;)
      I haven’t tried substituting with canned pumpkin, but would give it a try! Sorry I can’t be of more help..
      Have a fabulous remaining week!
      xo! Vanessa

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