Description
Pumpkin soup is the ultimate comfort dish, enveloping you in warmth and flavor as autumn chills the air. This easy-to-make recipe blends fresh pumpkin with aromatic spices and creamy coconut milk for a delightful, velvety texture. Perfect as a starter or a main course paired with crusty bread, this soup is not only nutritious but also a fantastic way to gather loved ones around the table during cozy fall evenings.
Ingredients
Scale
- 4 cups fresh pumpkin, chopped
- 1 medium sweet onion, diced
- 2–3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1-inch piece fresh ginger, grated
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat and sauté onions until translucent (about 5 minutes).
- Add minced garlic, grated ginger, cinnamon, and nutmeg; stir for 1 minute until fragrant.
- Incorporate chopped pumpkin and cook for about 10 minutes, stirring frequently.
- Pour in vegetable broth to cover the pumpkin; bring to a gentle boil. Reduce heat and simmer until the pumpkin is tender (about 20 minutes).
- Blend the soup using an immersion blender until smooth. Stir in coconut milk and let simmer for another 5 minutes.
- Adjust seasoning with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 165
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg