Golden with turmeric and warmed through with fresh ginger and Ceylon cinnamon, this pumpkin soup is the kind of bowl that feels both cozy and bright at the same time. Onion and garlic build a savory base, while full-fat coconut milk gets blended straight into the pot for a silky, rich texture without any cream in sight. A splash of apple cider vinegar adds just enough tang to balance the sweetness of the pumpkin purée, and a quick blitz with an immersion blender takes it from chunky to velvety in seconds. Finished with a drizzle of coconut milk and a scatter of fresh cilantro, it looks as good as it tastes. This one comes together easily and fits right into a plant-based rotation, whether you're serving it as a starter or making it the whole meal.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat the coconut oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
