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!
This is a vegetarian recipes. It doesn’t just have pumpkin, I’ve also included carrots, a few bell peppers, fresh and ground ginger. The liquid is mostly vegetable broth, but one can of coconut milk is in there too. It makes it absolutely creamy and delicious!
Since this recipe uses fresh pumpkin you might want to check out my post on picking the perfect pumpkin! There is some great information in there!
Oven and Solar Oven Recipe
I’ve 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.
In the recipe, it calls for you to saute some of the veggies. This might take a while in a solar oven. You can try it, however, it’s possible to skip the saute step, and just skip ahead when using the solar oven.
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 cups pumpkin
- 7-10 carrots (sliced)
- 3 bell peppers (diced)
- 12 oz ginger (sliced thin)
- 2 tsp ground ginger
- 8 oz coconut milk (canned)
- 3 cups vegetable broth
- A dash of Mrs. Dash for garnish
- salt to taste
- Preheat oven at 350º F or for a solar oven 200-250º F.
- Saute ginger, carrots, and bell peppers.
- Start with the 1-2 cups of pumpkin, place them in a casserole dish.
- Add ginger, carrots, bell peppers, vegetable broth, and salt to the casserole dish. Mix well.
- Bake until vegetables are soft, this should take about an hour. Stir after 30 minutes.
- 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!
You can choose to serve the pumpkin soup inside of the pumpkins if you like. Of course, you'll have to clean the mess out of the pumpkins first.
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Nutrition InformationYield 5 Serving Size 1
Amount Per Serving Calories 225Total Fat 11gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 587mgCarbohydrates 32gFiber 6gSugar 9gProtein 5g
For the most accurate nutritional information, you should calculate the nutritional value of each ingredient yourself. These calculations are provided by a third party and are not expected to be exact. You are solely responsible for ensuring the nutritional information you use is accurate.
This is a great combination of ingredients. Who needs cinnamon to spice up pumpkin? Not me that’s for sure!
I hope you like the recipe! I served mine with dinner rolls for fun. My vegetable loving child approved! Days later and he is still talking about it! I think it’s a hit!
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