Pumpkin Soup
Warm up your chilly evenings with this delightful pumpkin soup, brimming with the comforting flavors of roasted pumpkin and aromatic spices. This creamy dish is not only easy to prepare but also a visual treat with its vibrant orange hue. Perfect as an appetizer or main course, this recipe invites warmth and nostalgia into every bowl, making it a beloved family favorite during the fall season.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Appetizer/Main
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 4 cups fresh pumpkin, peeled and cubed
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onions until translucent (about 5 minutes), then add minced garlic and cook for another minute.
- Stir in the cubed pumpkin along with salt, pepper, cinnamon, and nutmeg. Cook for an additional 5 minutes until the pumpkin softens slightly.
- Pour in the vegetable broth, ensuring the pumpkin is submerged. Bring to a gentle boil, then reduce heat to simmer for 20-25 minutes or until fork-tender.
- Use an immersion blender or a regular blender to blend the mixture until smooth. Stir in coconut milk for creaminess.
- Taste and adjust seasoning as desired. Serve hot with crusty bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg