Pumpkin Soup
Warm up this fall with a delightful bowl of creamy pumpkin soup, bursting with rich flavors and inviting spices. This easy-to-make recipe features fresh pumpkin, aromatic garlic, and coconut milk for a luxurious texture. Perfect as an appetizer or main course, each spoonful is a celebration of autumn that will surely impress your family and friends.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Autumn
Ingredients
Scale
- 2 cups fresh pumpkin (peeled and cubed)
- 1 medium yellow onion (chopped)
- 3 garlic cloves (minced)
- 4 cups low-sodium vegetable or chicken broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 2 tbsp olive oil or butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Halve the fresh pumpkin, scoop out the seeds, and roast face-down on a baking sheet for about 30 minutes until tender.
- In a large pot over medium heat, add olive oil or butter. Sauté chopped onions and minced garlic until fragrant and translucent (about 5 minutes).
- Once the roasted pumpkin cools slightly, scoop out the flesh and add it to the pot along with the broth. Stir well.
- Season with cinnamon, nutmeg, ginger, salt, and pepper. Let simmer on low heat for about 15 minutes.
- Use an immersion blender to puree until smooth. Adjust consistency with additional broth if needed.
- Stir in coconut milk before serving. Garnish with fresh herbs or toasted seeds as desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg