A delightful and creamy pumpkin soup infused with ginger and coconut, perfect for a cozy meal.
Peel and chop the pumpkin, onion, and garlic into small pieces.
Chop the pumpkin into even pieces for uniform cooking.
In a large pot, heat a bit of oil and sauté the onion, garlic, and ginger until fragrant.
Use medium heat to avoid burning the garlic.
Add the pumpkin pieces to the pot and cook for a few minutes, stirring occasionally.
Stir gently to coat the pumpkin with the aromatic mixture.
Pour in the vegetable stock, ensuring it covers the pumpkin. Bring to a boil, then reduce to a simmer and cook until the pumpkin is tender.
Cover the pot partially to retain heat while allowing steam to escape.
Blend the soup until smooth using a blender or an immersion blender.
Blend in batches if using a countertop blender to avoid spills.
Return the soup to the pot and stir in the coconut milk, lemon juice, tomato paste, and sugar. Simmer for another five minutes.
Taste and adjust the seasoning as needed.
Serve the soup hot, garnished with a drizzle of coconut milk or fresh herbs.
Pair with crusty bread for a complete meal.
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