Ginger Pumpkin Soup
Recipe type: Soup
  • 1 cup pumpkin puree
  • 1 cup coconut milk
  • 1 apple
  • ½ onion
  • 1 tsp. fresh ginger
  • 1 T. olive oil
  • 1 T. cornstarch
  • 2 cloves garlic
  • ¼ tsp. nutmeg
  • 1 tsp. salt
  • ½ tsp. pepper
  1. Peel and rough chop apple and onion.
  2. Heat olive oil in a large saucepan over medium high heat, add onions and apple, saute until golden brown.
  3. Reduce heat to medium and stir in garlic clove and cornstarch -cook for 2 minutes.
  4. Stir in pumpkin puree, coconut milk, ginger slice, garlic, nutmeg, salt, and pepper.
  5. Simmer over low heat for 20 minutes.
  6. Remove ginger slice from soup mixture with a spoon.
  7. Use an immersion blender to puree soup until smooth, you could also transfer to a blender or food processor-remember to vent so the top does not explode off from the heat.
  8. Serve with a drizzle of coconut milk and a sprinkle of nutmeg.
Recipe by Premeditated Leftovers™ at