Take a saucepan and add 1 teaspoon of olive oil. Then, add the ginger and garlic, and cook them over medium heat for 1 minute.
⅓ oz Ginger, 1 clove Garlic, 1 tsp Olive Oil
Add the diced pumpkin and cook for another 3 minutes over medium heat.
20 oz Pumpkin
Pour in the coconut milk, reduce the heat to low, and cover with a lid. Salt to taste.
1 cup Coconut Milk
Simmer until the pumpkin becomes tender, which should take about 20 minutes.
Blend the mixture until you achieve a smooth and creamy consistency.
Serve hot, accompanied by some croutons and a touch of chili pepper for extra flavor. Enjoy!
Quick Note
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Notes
While ginger and garlic are the stars of this recipe, don't be afraid to get creative with your spice cabinet. Add a pinch of cumin, paprika, or curry powder for an exotic twist that suits your taste buds.
The key to a perfect soup is seasoning. Don't be shy about tasting as you go. Adjust the salt, pepper, and other seasonings to suit your palate. It's your soup, so make it perfect for you.
If you prefer a chunkier soup, reserve a cup of diced pumpkin or squash before blending. After blending the rest of the soup, stir in the reserved chunks for a delightful textural contrast.
The garnishes are where you can get really creative. Try crumbled feta, chopped bacon, or a drizzle of balsamic reduction for exciting flavor combinations.
While it's a fall and winter favorite, this pumpkin soup can be enjoyed year-round. Serve it chilled in the summer as a refreshing appetizer or light meal.