Ingredients
Scale
- 1 can (15 ounces) pure pumpkin puree
- 1 can (14 ounces) coconut milk
- 2 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon maple syrup (optional, for sweetness)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté chopped onion until translucent (about 5 minutes). Add garlic and ginger; cook for another minute.
- Stir in spices (cumin, coriander, turmeric, salt, black pepper) and toast for 1-2 minutes.
- Mix in the pumpkin puree and cook for 2-3 minutes.
- Gradually add vegetable broth and coconut milk; stir to combine and bring to a gentle simmer.
- Simmer for 10-15 minutes to deepen flavors. Blend until smooth using an immersion blender.
- Taste and adjust seasoning if necessary. Serve warm garnished with fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 270
- Sugar: 5g
- Sodium: 610mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg