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