Description
This creamy pumpkin soup is a comforting dish perfect for chilly days. It’s rich, flavorful, and easy to make!
Ingredients
Scale
- 4 cups pumpkin (can substitute with butternut squash or acorn squash)
- 2 tablespoons olive oil (can substitute with coconut oil)
- 1 teaspoon salt (adjust according to taste)
- 1/2 teaspoon black pepper (freshly ground recommended)
- 1 medium onion (can substitute with shallots)
- 2 cloves garlic (minced)
- 1 teaspoon ground cinnamon (adjust according to preference)
- 1/2 teaspoon ground nutmeg (freshly grated yields best flavor)
- 1 teaspoon ground ginger (adjust according to preference)
- 4 cups vegetable broth (low-sodium recommended)
- 1 cup coconut milk (can substitute with almond milk)
- 1/4 cup fresh parsley (for garnish)
- 1/4 cup pumpkin seeds (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Cut the pumpkin into uniform cubes, then toss them with olive oil, salt, and black pepper on a baking sheet.
- Spread the cubes out in a single layer. Roast for 25–30 minutes, turning halfway through, until the pumpkin is tender and caramelized.
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5–7 minutes.
- Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
- Add the ground cinnamon, nutmeg, and ginger, allowing them to bloom for about a minute. Then pour in the vegetable broth and add the roasted pumpkin cubes.
- Bring the mixture to a gentle simmer and let it cook for 10 minutes.
- Using an immersion blender, puree the mixture until it reaches a creamy consistency.
- Pour in the coconut milk to enrich the texture of the soup, heating through gently.
- Ladle the soup into bowls and garnish with chopped parsley or pumpkin seeds.
Notes
- This soup pairs well with crusty bread or a side salad.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg