Description
A comforting, creamy pumpkin soup that warms your heart, perfect for autumn gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 4 cups pumpkin puree (canned or fresh)
- 4 cups vegetable broth
- 1 cup coconut milk (full fat for creaminess)
- Salt and pepper, to taste
- Optional: pumpkin seeds and fresh herbs for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onions and sauté until translucent, about 5 minutes.
- Stir in minced garlic, cumin, and cinnamon, cooking until fragrant (about 1 minute).
- Add the pumpkin puree to the sautéed mixture.
- Slowly pour in the vegetable broth, stirring until well combined.
- Bring the mixture to a gentle simmer. Let it cook for 10-15 minutes, allowing the flavors to meld.
- Using an immersion blender, purée the soup directly in the pot until smooth (or transfer to a blender in batches).
- Stir in coconut milk and season with salt and pepper.
- Ladle the soup into bowls, garnishing with pumpkin seeds and herbs if desired.
Notes
For added spice, include a pinch of cayenne. Store leftovers in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg