Description
This savory pumpkin soup is thick, creamy, and spiced just right—perfect for chilly nights or cozy gatherings.
Ingredients
1 medium pumpkin, peeled and cut into 1-inch cubes
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium carrot, diced small
1 stalk celery, diced
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground ginger
0.5 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
1 cup full-fat coconut milk
2 tablespoons extra virgin olive oil
Fresh parsley or cilantro, for garnish
Instructions
1. Heat olive oil over medium heat in a large pot. Sauté onion for 2-3 minutes until translucent. Add garlic, carrot, and celery; cook 5-7 minutes until soft.
2. Add pumpkin and stir well. Cook for 5 minutes to soften slightly.
3. Pour in vegetable broth. Add cumin, ginger, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then simmer for 25-30 minutes until pumpkin is fork-tender.
4. Use an immersion blender (or regular blender in batches) to puree soup until smooth.
5. Return soup to low heat. Stir in coconut milk and heat for 5-10 minutes. Adjust seasoning.
6. Serve hot, garnished with chopped parsley or cilantro.
Notes
To make this soup even creamier, add a splash of heavy cream before serving. It pairs well with crusty sourdough bread or a fall salad.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Simmering, Blending
- Cuisine: Comfort Food, Fall
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 6g
- Sodium: 560mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg