Description
This Pumpkin Soup is a cozy and creamy dish that embodies the flavors of autumn. Made with pumpkin purée, warm spices, and either coconut milk or heavy cream, it’s a simple yet satisfying meal perfect for chilly days. Enjoy it as a starter or a main course with crusty bread for a comforting, wholesome meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups pumpkin purée (canned or homemade)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- Salt and freshly ground black pepper to taste
- 1 cup coconut milk or heavy cream
- Fresh parsley or cilantro for garnish
Instructions
- Sauté Aromatics – In a large pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant and translucent (about 5 minutes).
- Add Spices – Stir in cumin, coriander, and cinnamon. Cook for another minute to release their flavors.
- Combine Ingredients – Add pumpkin purée and vegetable broth, stirring well.
- Simmer – Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
- Blend – Use an immersion blender to purée the soup until smooth. If using a countertop blender, blend in batches and return to the pot.
- Add Creaminess – Stir in coconut milk or heavy cream. Season with salt and black pepper to taste.
- Serve – Ladle into bowls, garnish with parsley or cilantro, and enjoy with crusty brea
Notes
- Adjust thickness by adding more broth for a thinner soup or simmering longer for a thicker consistency.
- Spice it up with red pepper flakes or hot sauce.
- Store in the fridge for 3 days or freeze for up to 3 months.
