Description
This creamy pumpkin soup, infused with garlic and spices, delivers warmth and comfort in every spoonful—perfect for chilly evenings or festive gatherings.
Ingredients
Scale
- 4 cups fresh pumpkin, peeled and cubed (or 2 cans pumpkin puree)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp nutmeg
- 1 tsp cinnamon
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- 1. Prep the Pumpkin: If using fresh pumpkin, cut it in half, scoop out the seeds, and roast cut-side down on a baking sheet at 400°F (200°C) for about 30 minutes until tender.
- 2. Sauté Aromatics: In a large pot over medium heat, add olive oil. Sauté chopped onion until translucent (about 5 minutes), then add minced garlic and cook for an additional minute.
- 3. Add Pumpkin: Scoop the roasted pumpkin flesh into the pot with the onions and garlic. Stir to combine.
- 4. Pour in Broth: Add vegetable broth until everything is covered (about 4 cups). Bring to a gentle simmer and let flavors meld for about 15 minutes.
- 5. Blend Until Smooth: Use an immersion blender to puree the soup until smooth. For an extra silky texture, strain through a fine mesh sieve.
- 6. Finish with Coconut Milk: Stir in coconut milk along with nutmeg, cinnamon, salt, and pepper. Allow to cook on low heat for another five minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg