Description

Pumpkin soup is the ultimate comfort food, perfect for chilly evenings. With its velvety texture and rich flavors, this recipe transforms fresh pumpkin and aromatic spices into a warming bowl of goodness. Easy to prepare, it’s ideal for fall gatherings or cozy nights in. Serve it as a starter or main dish, and watch as it brightens up your table with its vibrant orange hue.

Ingredients

Scale

1 medium sugar pumpkin (about 2 lbs), peeled and cubed
1 medium yellow onion, chopped
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup full-fat coconut milk
1 tsp ground cumin
¼ tsp ground nutmeg
Salt and pepper to taste
2 tbsp olive oil

Instructions

Start by peeling and cubing the pumpkin into 1-inch pieces.
In a large pot over medium heat, add olive oil and sauté chopped onions and minced garlic until golden brown, about 5 minutes.
Add the pumpkin cubes to the pot and cook for another 5 minutes until they soften slightly.
Pour in the vegetable broth and coconut milk, bringing everything to a gentle simmer for about 20 minutes.
Using an immersion blender or regular blender, blend the soup until silky smooth. Season with salt and pepper as needed.
Serve hot, drizzled with coconut milk or sprinkled with nutmeg.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 210
Sugar: 8g
Sodium: 300mg
Fat: 12g
Saturated Fat: 9g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg

Keywords: For enhanced flavor, roast your pumpkin before adding it to the soup. Feel free to substitute pumpkin with butternut squash or add spices like cinnamon for extra warmth.