Creamy coconut ginger pumpkin soup is deliciously nourishing. The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and pumpkin.
Serves 4 x 400ml servings
1 kg pumpkin - any variety will do,
500 ml chicken broth or stock - substitute vegetable stock for a vegan/vegetarian soup
250 ml coconut milk
60g fresh ginger (about 3-4 thumb sized pieces)
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 tablespoon extra virgin olive oil for roasting the pumpkin - can also use coconut oil
Salt and pepper to taste
Preheat oven to 180 C and line a large tray with baking paper (or use a non-stick tray).
Peel pumpkin and cut into even-sized chunks. Place on tray, drizzle over olive oil and toss around with your hands to coat. Roast pumpkin in the oven for approximately 45 minutes or until super soft and starting to caramelize at the edges.
While the pumpkin is roasting, peel the ginger and gather the rest of the ingredients.
Place cooked pumpkin, chicken broth/stock, coconut milk, ginger, cumin and cinnamon into blender jug. Blend until super smooth. Season with salt and pepper to taste.
To serve, heat a portion of the soup in a saucepan over the stove (or microwave the soup if that's more convenient for you). Enjoy!
Tip: Add turmeric to the soup to get all the anti-inflammatory benefits!