Description
A cozy and comforting pumpkin soup, perfect for chilly evenings, featuring rich flavors and easy preparation.
Ingredients
Scale
- 2 cups fresh or canned pumpkin puree
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 cup coconut milk or heavy cream
- Salt and pepper to taste
- Optional garnishes: pumpkin seeds, fresh parsley, or a drizzle of olive oil
Instructions
- Start by heating a tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, around 5 minutes, stirring occasionally.
- Toss in the minced garlic and cook for an additional minute.
- Next, introduce the pumpkin puree to the pot, stirring it together with the onions and garlic until well combined.
- Pour in the vegetable or chicken broth, and give it a good stir until everything is mixed together. Bring your mixture to a gentle boil, and then reduce the heat to a simmer.
- Sprinkle in the ground ginger, cinnamon, and nutmeg. Stir again, allowing those warm spices to enhance the soup’s aroma.
- After simmering, remove the pot from the heat and let it cool slightly. Using an immersion blender, puree the soup until smooth and creamy.
- Return the blended soup to the pot and stir in the coconut milk or heavy cream. Heat it gently, without bringing it to a boil, and season with salt and pepper to taste.
Notes
For a vegan version, use coconut milk and vegetable broth. This soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg