Description
Warm up with this creamy pumpkin soup, bursting with rich flavors and spices. Perfect for chilly evenings, it’s a comforting hug in a bowl.
Ingredients
Scale
- Key Ingredients
- 1 medium sugar pumpkin (about 2 pounds)
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Instructions
- 1. Prepare the Pumpkin
- Cut the pumpkin in half, scoop out the seeds (reserve for roasting), and chop into smaller chunks.
- 2. Sauté the Aromatics
- In a large pot over medium heat, add olive oil. Sauté the chopped onions and minced garlic until soft and fragrant, about 5 minutes.
- 3. Add Pumpkin Chunks
- Add the pumpkin pieces to the pot with sautéed onions and garlic. Stir well and cook for an additional 5 minutes.
- 4. Pour in Broth
- Add enough vegetable broth to cover the pumpkin completely. Bring to a gentle boil, then reduce heat and simmer for about 20-25 minutes until the pumpkin is fork-tender.
- 5. Blend Until Smooth
- Once cooked, carefully transfer the mixture to a blender (or use an immersion blender) and blend until silky smooth.
- 6. Add Creaminess and Spice
- Return the blended soup to low heat. Stir in coconut milk along with cinnamon and nutmeg; adjust spices according to your taste preference.
- 7. Serve
- Transfer to bowls and garnish with roasted pumpkin seeds or a drizzle of olive oil if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg