Name: Pumpkin Ginger Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 medium red onion, diced; 1 tablespoon ginger root, grated; 2 cloves garlic, minced; 2 15 ounce cans organic pumpkin puree; 1 13.5 ounce can light coconut milk; 3 cups water + vegetable bouillon; 1/4 teaspoon ground black pepper; 2 teaspoons curry powder; 3 organic carrots, peeled and grated; 1 red chili peppers, whole; 1/2 teaspoon Himalayan salt

Ingredients

Units Scale

1 medium red onion, diced
1 tablespoon ginger root, grated
2 cloves garlic, minced
2 15 ounce cans organic pumpkin puree
1 13.5 ounce can light coconut milk
3 cups water + vegetable bouillon
1/4 teaspoon ground black pepper
2 teaspoons curry powder
3 organic carrots, peeled and grated
1 red chili peppers, whole
1/2 teaspoon Himalayan salt

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Instructions

In a large pot heat 1 cup water and add in diced onion.
Add in ginger, garlic, vegetable bouillon, black pepper, curry powder and stir.
Let simmer until almost all of the water is cooked off.
Pour in remaining 2 cups of water, pumpkin puree, coconut milk, carrots and red peppers.
Bring to a simmer and add salt.
Let simmer for 5 minutes.

Notes

Make sure to try this vegan Artisan Garlic Loaf paired with this delicious plant-based soup!

Prep Time: 10 Minutes
Cook Time: 20 Minutes