Home / Recipes / Gluten Free / Low Carb Pumpkin and Coconut Soup
Low Carb Pumpkin and Coconut Soup
This warming low carb soup combines puréed pumpkin with fiery ginger and creamy coconut, blended until velvety smooth.This is a great batch cooking option as you can prepare the soup in larger quantities and freeze any leftovers for future meals.
How to Make It
Step 1
Thinly slice the onion and the garlic. Heat the olive oil in a large saucepan or casserole dish over a low/medium heat. Add the onion and garlic and sweat gently for 2-3 minutes until tender and fragrant.
Step 2
Add the pumpkin purée and ginger and stir well to combine. Cook for a minute or two to heat through.
Step 3
Add the stock and coconut milk and stir well to combine. Bring to a boil then simmer for 10 minutes.
Step 4
Taste and season with salt and pepper if required. Transfer to a blender, or use a stick blender and process until completely smooth. Optionally serve with a garnish of fresh cilantro, coconut flakes or pepitas.
Ingredients
- Red Onion – ½ medium – 2 1/2″ diameter
- Garlic – 1 clove
- Olive Oil – 1 tablespoon
- Organic Pumpkin Puree by Pacific – 1 cup
- Ginger, Ground – 1 tablespoon
- Vegetable Broth, Bouillon Or Consomme – 3-⅓ cup
- Coconut Milk, Plain Or Original, Not Fortified, Typically Used In Cooking – ⅔ cup
