Like me, I’m sure you’re tired of seeing pumpkin spice everywhere. It’s time to take back the best time of the year with a pumpkin soup that is not flavored with cinnamon for goodness sake! My Pumpkin Ginger Coconut Soup is delicious and a wonderful way to eat pumpkin!
Oven and solar oven recipe
I have written this recipe so that you can use a regular oven or a solar oven. You are basically just roasting the veggies until they get soft. It takes about an hour in an oven, and 2-3 hours in a solar oven. I have a Sunflair Solar oven, and I am loving it! I also have some of their bakeware to use with the oven. Their 3lb. round roaster worked perfectly to make this soup!
Pumpkin Ginger Coconut Soup Recipe:
- 1-2 whole (1-2 cups) medium pumpkin (see below)
- 7-10 carrots, sliced
- 3 bell peppers, diced
- 12 oz ginger, sliced thin
- 1 small can coconut milk
- 3 cups homemade vegetable broth or store bought
- A dash of Mrs Dash for garnish
- Salt to taste
There are two ways to do this. You will have to decide which one will work for you. I pulled the seeds and mess out of the pumpkin and then scraped/cut out chunks of pumpkin for this dish. I did that so I could use the pumpkin for my pretty pictures, and you could do something like this for serving if you wanted to. You could ever use those little pumpkins. Or you can roast the pumpkin after cleaning out the seeds, so that it is soft and easier to scrap, but if you roast it you can’t really use it as a bowl.
- Preheat oven at 350º F or for a solar oven 200-250º F. Times will vary, Remember to use OVEN MITTS
- Start with the 1-2 cups of pumpkin, place them in your solar oven bakeware or a casserole dish for a regular oven.
- Add carrots, bell peppers, vegetable broth, and salt to the pan. Mix well.
- Bake until vegetables are soft.
- Saute ginger, in olive oil. Add it to the vegetable mix.
- Puree vegetable mix with a food processor. Add coconut milk to some of the mixture and blend that in as well.
- Place the whole mixture in a bowl and stir well.
- Garnish with Mrs. Dash and serve!
This is a great combination of ingredients. Who needs cinnamon to spice up pumpkin? Not this girl. I hope you like the recipe! I served mine with dinner rolls for fun. The husband approved and the one vegetable loving child over approved! Days later and he is still talking about it! I think it’s a hit!
Let Me Know What You Think
I would love to know what you think, Please leave me a comment or a question below… Thank you for visiting. 🙂
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