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Easy Pumpkin Soup Recipe

Easy Pumpkin Soup Recipe


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4.7 from 19 reviews

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan, Gluten-Free

Description

Warm up with this easy and creamy pumpkin soup recipe that’s perfect for chilly fall days. Made with simple ingredients and bursting with flavor, this soup is a comforting treat for lunch or dinner.


Ingredients

Scale

Main Soup:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups pumpkin puree (canned or homemade)
  • 3 cups vegetable broth
  • 1 cup coconut milk or heavy cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Salt and black pepper, to taste

Optional Toppings:

  • Roasted pumpkin seeds
  • A swirl of cream
  • Fresh parsley

Instructions

  1. Heat the olive oil: In a large pot over medium heat, sauté the onion until softened, about 5 minutes.
  2. Add garlic: Stir in the garlic and cook for another minute.
  3. Combine ingredients: Add pumpkin puree and vegetable broth. Bring to a boil, then simmer for 10 minutes.
  4. Season: Stir in coconut milk, cinnamon, nutmeg, and ginger. Season with salt and pepper.
  5. Puree: Blend until smooth using an immersion blender or in batches in a regular blender.
  6. Serve: Heat through and serve warm with desired toppings.

Notes

  • For a richer soup, use heavy cream instead of coconut milk.
  • This soup pairs well with crusty bread or a grilled cheese sandwich.
  • Can be made ahead and stored in the fridge for up to 4 days.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 220
  • Sugar: 6g
  • Sodium: 520mg
  • Fat: 13g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 0mg