How To Make Creamy Pumpkin, Ginger, & Coconut Milk Soup

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Disclaimer: This note is a guest post from Yvonne Alonso, my first grade classmate. She is an inspiring person. On her blog, she shares healthy recipes and continuously shares her fitness journey. 

This recipe is just one of the many goodies she shares on her blog:


It’s that wonderful time of the year when you see pumpkins and jack-o-lanterns everywhere you turn. So I thought to myself, a delicious pumpkin soup would be perfect!

In this recipe I used a pumpkin that is, in fact, a squash. The Japanese squash called Red Kuri Squash otherwise known as Hokkaido, is technically a squash. It has a rich, nutty flavor, making it perfect for a hearty soup. It’s also a rich source of fiber, calcium, potassium and it’s low in calories.

I also added tahini which gave it such a great consistency and flavor. I will definitely be adding this fantastic ingredient to my other soups and dishes in the future.  And last but not least, ginger root. It not only adds a delicious, tangy flavor and aroma, it is also a fantastic anti-inflammatory and anti-flatulence (yes, I said it!) root that also aids in digestion and is great this time of year for warding of colds and coughs.

I hope you enjoy this recipe as much as I did!

Ingredients (makes 4 servings)
  • 1 Hokkaido (peeled/chopped in squares)
  • 1/2 an onion, diced
  • 2 garlic cloves, minced
  • 1 small chunk ginger, minced
  • 3 tbs coconut or olive oil
  • 2 bay leaves
  • 1 tbs. tahini
  • 2 cups water or vegetable/chicken stock
  • 2 cups coconut milk
  • juice from 1/2 a lime
  • cayenne pepper, to taste
  • salt and pepper, to taste
  • coriander or parsley (optional)
  • In a pot, heat the oil over medium heat.
  • Add onion, garlic, ginger and hokkaido squares. Stir and fry till hokkaido begins to soften.
  • Add the water or stock and bay leaves to pot. Cover with lid and allow to simmer on low heat till it begins to boil.
  • Once it’s boiled, check to see if the hokkaido is tender and soft in the center of the squares. If it is, remove the bay leaves and add the tahini and coconut milk.
  • Now it’s time to blender and purée the soup. If you have a blending wand, you can mix the soup right in the pot. If you don’t have one, use a ladle to carefully put the soup in a blender or food processor. Be careful, it is hot! Once it’s blended, return to the pot.
  • Season your puréed soup with the lime juice, cayenne pepper, salt and pepper.
  • Top with coriander when serving, if you like.
Carnivore option: add chicken and/or bacon bits ;)

Enjoy! :)

Yvonne Alonso is a certified personal fitness trainer and bikini fitness athlete originally from California and now resides in Denmark. For more healthy recipes and fitness tips, check out her blog at

This note was originally published at My Workout Food and Fitness Blog. All content and image are used with permission.
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