Roasted Pumpkin Soup with Ginger and Coconut Milk
The first whiff of this soup always takes me back to a small cafe in Chiang Mai. It was November, the air was thick with the scent of woodsmoke, and after a day exploring ancient temples, this creamy, ginger-infused soup was exactly what I needed. I spent weeks trying to recreate it when I returned to Tallinn, and this recipe is the closest I've gotten. You'll learn how roasting the pumpkin unlocks a depth of flavor you never knew existed, and how a touch of ginger and coconut milk transforms it into something truly special. Prepare to be transported to Southeast Asia with every spoonful; it's a hug in a bowl, and a reminder that even the simplest ingredients can create magic.
8Ingredients
- 1 medium Pumpkin
- 1 medium Onion
- 2 tablespoons Ginger
- 1 can Coconut Milk
- 4 cups Vegetable Broth
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Nutrition Facts
Instructions
Preheat oven to 400°F (200°C). Cut the pumpkin in half, remove seeds, and drizzle with 1 tablespoon of olive oil. Season with salt and pepper.
Place pumpkin halves cut-side down on a baking sheet and roast for 30 minutes, or until tender.
While the pumpkin is roasting, chop the onion and sauté in a pot with the remaining olive oil until translucent. Add the grated ginger and cook for another minute.
Once the pumpkin is cool enough to handle, scoop out the flesh and add it to the pot with the onion and ginger. Pour in the vegetable broth and coconut milk. Bring to a simmer and cook for 10 minutes.
Use an immersion blender to blend the soup until smooth. Season with salt and pepper to taste. Serve hot.
Chef's Tip
For an extra layer of flavor, try adding a pinch of red pepper flakes or a squeeze of lime juice before serving.
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Roasted Pumpkin Soup with Ginger and Coconut Milk
Ingredients
- 1 medium Pumpkin
- 1 medium Onion
- 2 tablespoons Ginger
- 1 can Coconut Milk
- 4 cups Vegetable Broth
Pantry
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Instructions
- Preheat oven to 400°F (200°C). Cut the pumpkin in half, remove seeds, and drizzle with 1 tablespoon of olive oil. Season with salt and pepper.
- Place pumpkin halves cut-side down on a baking sheet and roast for 30 minutes, or until tender.
- While the pumpkin is roasting, chop the onion and sauté in a pot with the remaining olive oil until translucent. Add the grated ginger and cook for another minute.
- Once the pumpkin is cool enough to handle, scoop out the flesh and add it to the pot with the onion and ginger. Pour in the vegetable broth and coconut milk. Bring to a simmer and cook for 10 minutes.
- Use an immersion blender to blend the soup until smooth. Season with salt and pepper to taste. Serve hot.
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