Description
A creamy and flavorful pumpkin soup that is perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 (15-ounce) can pumpkin puree
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh parsley or pumpkin seeds for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic, cumin, ginger, cinnamon, and nutmeg. Cook for an additional 1-2 minutes until fragrant.
- Add the pumpkin puree and vegetable broth to the pot. Stir well to combine and bring to a simmer.
- Reduce the heat to low and let the soup simmer for about 15 minutes, stirring occasionally.
- Remove the pot from heat and stir in the coconut milk. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
- Season with salt and pepper to taste. Return the soup to low heat to warm through if needed.
- Serve hot, garnished with fresh parsley or pumpkin seeds if desired.
Notes
- For a spicier kick, add a pinch of cayenne pepper or some chopped jalapeños while sautéing the onions.
- For a heartier soup, stir in 1 cup of cooked quinoa or lentils before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg