Low Sodium Coconut-Ginger Pumpkin Soup

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

2 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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1 medium yellow onion, diced
3 cloves garlic, minced
2 tbsp fresh ginger, peeled and finely grated
½ tsp ground turmeric
1 can (15 oz) pure pumpkin purée
3 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
2 tbsp coconut cream, for drizzling (optional)

Instructions

1
Melt the coconut oil in a large pot or Dutch oven over medium heat until shimmering.
2
Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

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