This dairy-free pumpkin ginger soup is the perfect warming dish to welcome in fall! The slight bite from the jalapeño and Sriracha perfectly balances out the sweetness from the pumpkin. Whip it up this weekend for a cozy day in!

Quick Info

⏱️ 45 min • 🍽️ 4 servings • ⭐ 84%

Nutrition

685 cal • 11g protein • 44g carbs • 57g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Dinner] • [Lunch] • [Under 45 Minutes]

Ingredients

• 1 tablespoon coconut oil
• 1 medium white onion, diced (about 2 cups)
• 2 teaspoons kosher salt, divided, plus more to taste
• 4 cloves garlic, minced
• 1 3-inch piece of fresh ginger, peeled and grated
• 1 medium jalapeño, seeded and minced
• 2–3 teaspoons Sriracha
• 2 14-ounce cans of unsweetened pumpkin purée
• 2½ cups vegetable stock
• 1 13.5-ounce can of full-fat coconut milk, room temperature
• Juice of 1 lime
• ⅓ cup toasted pepitas
• 1 13.5-ounce can of full-fat coconut cream, chilled
• Zest of 1 lime
• 1 cup fresh cilantro leaves, packed, plus more for garnish

Instructions Preview

1. In a large pot, melt the coconut oil over …
2. Add the garlic, ginger, and jalapeño. Saut…
3. Add the Sriracha, pumpkin purée, and veget…

…and 4 more steps

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Recipe by: Rachel Gaewski • From: Goodful