Pumpkin Ginger Soup
Easy, pumpkin ginger soup that is awesomely vegan and will tantalize those tastebuds of yours. Spiced up with fresh ginger root and sweetened ever so slightly with freshly grated carrots, all can enjoy this plant-based soup.
Servings: 8 – 10 Servings
Calories: 14kcal
Ingredients
- 1 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 salt
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
Please read through the above blog post for helpful tips & tricks!
Nutrition
Calories: 14kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.03g | Sodium: 499mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg
