Why Make This Recipe
Pumpkin soup is a cozy, comforting dish that is perfect for cooler days. It is not only delicious but also packed with nutrients. This simple recipe brings together the sweetness of pumpkin with savory flavors, making it a favorite for many. Plus, it’s easy to prepare and can be made in less than an hour!
How to Make Pumpkin Soup
Ingredients:
- 2 cups pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- Olive oil for sautéing
Directions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened.
- Stir in the pumpkin puree and vegetable broth. Bring to a simmer.
- Add coconut milk, ground cumin, nutmeg, salt, and pepper.
- Let it slow-cook for about 30-40 minutes, stirring occasionally.
- Blend until smooth if desired, and serve warm.
How to Serve Pumpkin Soup
Pumpkin soup can be served in bowls with a drizzle of coconut milk on top or a sprinkle of fresh herbs like cilantro or parsley. It pairs wonderfully with crusty bread or crackers. For added flavor, consider topping it with roasted pumpkin seeds.
How to Store Pumpkin Soup
Allow any leftover pumpkin soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. To reheat, warm it gently on the stove or in the microwave. If you want to store it for longer, pumpkin soup can be frozen for up to 3 months. Just make sure to leave some space in the container as it will expand when frozen.
Tips to Make Pumpkin Soup
- For extra depth of flavor, roast the pumpkin before pureeing.
- Use fresh spices instead of pre-ground for a more vibrant taste.
- Adjust the thickness by adding more vegetable broth or coconut milk according to your preference.
- Feel free to add other vegetables like carrots or sweet potatoes for variety.
Variation
You can add a touch of heat by including a pinch of red pepper flakes or a dash of hot sauce. Another delicious variation is to stir in some cooked lentils for added protein. Try adding different herbs, like thyme or sage, for a unique twist!
FAQs
Can I make this soup vegan?
Yes, this recipe is already vegan, as it uses coconut milk and vegetable broth.
Can I use fresh pumpkin instead of puree?
Absolutely! Just roast and puree the fresh pumpkin. It will give a delightful flavor to your soup.
How can I make this soup thicker?
To thicken the soup, you can blend it more until smooth or add a bit of cornstarch mixed with water to the pot during cooking.
Creamy Pumpkin Soup
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A cozy and comforting pumpkin soup recipe, perfect for cooler days, packed with nutrients and delicious flavors.
Ingredients
- 2 cups pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened.
- Stir in the pumpkin puree and vegetable broth. Bring to a simmer.
- Add coconut milk, ground cumin, nutmeg, salt, and pepper.
- Let it slow-cook for about 30-40 minutes, stirring occasionally.
- Blend until smooth if desired, and serve warm.
Notes
For extra depth of flavor, roast the pumpkin before pureeing. Adjust thickness by adding more vegetable broth or coconut milk. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
