budgetbytes4.6
Spicy Coconut and Pumpkin Soup
This Spicy Coconut and Pumpkin Soup is perfectly balanced with creamy coconut milk, spicy red pepper flakes and pumpkin's natural subtle sweetness.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●grater
- ●blender
- ●bowl
📝 Preparation Steps
1
Mince or grate the ginger using a fine-holed cheese grater. Finely dice the onion and mince the garlic. Add the ginger, garlic, and onion to a pot with the olive oil and sauté over medium-low heat until soft and transparent (about ⏱️ 5 minutes).
fresh ginger, grated ($0.16)1 Tbspgarlic ($0.16)2 clovesolive oil ($0.12)1 Tbsp
2
Add the cumin and red pepper to the pot. Stir and cook for about ⏱️ 1-2 minutes to allow the spices to toast just slightly.
ground cumin ($0.10)1 tsp
3
Add the pumpkin purée and coconut milk to the pot and stir to combine. Add the chicken broth and stir to combine again. Turn the heat up to medium and allow the soup to heat through. Once heated, taste and add salt and pepper to your liking (I added 1/4 tsp salt and 10 cranks of the pepper mill).
chicken broth ($0.39)3 cups
4
Rinse the cilantro, pull the leaves from the stems, and then give them a rough chop. Stir in a handful of the chopped cilantro just before serving. If you want a smooth soup with no chunks of onion, use an immersion blender prior to adding the cilantro.
5
If desired, garnish each bowl with 2 Tbsp plain yogurt, a drizzle of sriracha, and a sprinkle of pepitas.
Sriracha ($0.15)3 Tbsp
Nutrition Facts
calories
63.09 kcal
fat Content
3.09 g
serving Size
1.25 Cups
fiber Content
2.05 g
sodium Content
567.06 mg
protein Content
1.49 g
carbohydrate Content
5.49 g
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