Description
This soup uses a powerhouse of fresh vegetables and aromatic spices to create a rich, vibrant, and creamy soup. The coconut milk adds a decadent, creamy finish that just happens to be completely dairy-free. This easy, one-pot wonder blends the earthy sweetness of pumpkin and carrots with the warm, zesty kick of ginger, garlic, and chili. It’s a deeply satisfying, nourishing meal that will warm you from the inside out.
Ingredients
Units
Scale
- 2 kilograms (approx 4.4 lbs) Pumpkin, peeled, seeded, and cubed
- 2 Large Carrots, peeled and roughly chopped
- 2 Large Red Onions, roughly chopped
- 6 cloves Garlic, sliced
- 2-inch piece Fresh Ginger, sliced
- 1 handful Fresh Cilantro, stems and leaves separated
- 2 tablespoons Olive Oil
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Turmeric
- 3 teaspoons Salt (plus more to taste)
- 3 cups Water (approx. or enough to submerge)
- 150 ml Coconut Milk
- 2 tablespoons Lemon Juice, divided
- 1 cup Desiccated Coconut (or coconut flakes)
Instructions
- Prepare Your Vegetables: Peel the pumpkin, scoop out the seeds, and roughly cut the flesh into 1-to-2-inch chunks. Peel and chop the carrots. Roughly chop the red onions, slice the garlic and ginger, and chop the cilantro stems (set the leaves aside for garnish).
- Sauté the Aromatic Base: Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onions, sliced garlic, sliced ginger, and chopped cilantro stems. Add the red pepper flakes, turmeric, and 3 teaspoons of salt. Stir well and cook for about 5 minutes, until the onions turn transparent.
- Simmer the Soup: Add the cubed pumpkin and chopped carrots to the pot. Pour in about 3 cups of water (or just enough to submerge) and the coconut milk. Turn the heat to high and bring to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the pumpkin and carrots are tender.
- Toast the Coconut Garnish: While the soup simmers, preheat your oven to 300°F (150°C). Spread the desiccated coconut in a single, thin layer on a baking sheet. Bake for about 5 minutes, watching it closely, until lightly toasted.
- Blend to Velvety Perfection: Once the vegetables are tender, stir 1 tablespoon of the lemon juice into the soup and take the pot off the heat.
- Carefully transfer the soup to a countertop blender (in batches) and blend until smooth.
- Finish and Season the Soup: Wipe out the saucepan and pour the blended soup back into the pan. Place it over low heat. Stir in the remaining 1 tablespoon of lemon juice. Taste the soup and adjust seasonings (salt, spice) until bright and balanced.
- Serve: Ladle the hot, creamy soup into bowls. Garnish generously with the toasted coconut and fresh cilantro leaves.
Notes
- Rough Chop: Don’t worry about perfect knife cuts for the vegetables! Everything is going to be blended, so a rough chop saves a ton of prep time.
- Watch the Coconut: Do not walk away from the oven when toasting the coconut. It can go from perfectly golden to burnt in a matter of seconds.
- Blender Safety: Blending hot liquids can be dangerous. Crucial Safety Tip: Never fill your blender more than halfway. Remove the center cap from the blender lid and cover the opening with a folded kitchen towel. This allows steam to escape safely. Start on low speed and gradually increase.
- Final Taste: The final step of tasting and adjusting with lemon juice and salt is the most important for a bright, balanced flavor. Don’t skip it!
Note: This soup is naturally vegan, dairy-free, and gluten-free. It’s packed with Vitamin A and Fiber.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course, Starter
- Method: Simmering, Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 11 g
- Sodium: 1250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 4 g
- Cholesterol: 0 mg
