Roasted Pumpkin and Coconut Water Soup

This is the real deal, folks! Roasted fresh pumpkin, fresh coconut water, ground ginger, and curry create a warm and hearty pumpkin soup.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 118 Calories

Ingredients

• 2 tablespoons butter
• salt and ground black pepper to taste
• 1 dash ground nutmeg
• 1 tablespoon yellow curry powder
• 1 pie pumpkin, halved and seeded
• ¾ cup coconut water, or to taste
• ⅛ teaspoon ground ginger, or more to taste
• ⅛ teaspoon red chile powder, or to taste
• ¼ cup milk, or to taste (Optional)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place pumpkin halves on baking sheet.

Step 3

Bake in preheated oven until pumpkin is soft and easily pierced with a fork, 30 to 40 minutes.

Step 4

Scoop pumpkin flesh into a blender; add coconut water and blend until smooth, 1 to 2 minutes.

Step 5

Pour pumpkin mixture into a saucepan and bring to a simmer over low heat; stir in butter, curry powder, ground ginger, chile powder, ground nutmeg, salt, and ground pepper. Thin soup with milk to reach desired consistency. Cook and stir soup until heated through, about 5 minutes.