Pumpkin Soup
Pumpkin soup is the quintessential autumn dish, combining the natural sweetness of fresh pumpkin with warm spices like nutmeg and cinnamon. This creamy, velvety soup not only warms your body but also wraps you in a comforting embrace, making it perfect for chilly evenings or festive gatherings. With its vibrant color and rich flavors, it’s sure to impress family and friends alike. Easy to make and versatile enough to pair with your favorite bread or salad, this pumpkin soup will soon become your go-to comfort food all year round.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 cups (6 servings) 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
- 4 cups fresh pumpkin, cubed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cumin
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Peel and cube the fresh pumpkin into uniform pieces. Dice the onion and mince the garlic.
- In a large pot over medium heat, drizzle olive oil. Sauté onions until translucent (about 5 minutes), then add garlic and cook until fragrant.
- Stir in the pumpkin cubes with a pinch of salt and pepper. Cook for about 10 minutes until they soften slightly.
- Pour in enough vegetable broth to cover the mixture completely. Bring to a simmer and cook for about 20 minutes or until the pumpkin is fork-tender.
- Blend the soup until smooth using an immersion blender or by transferring it to a blender.
- Return to heat, stir in coconut milk along with cumin, nutmeg, and cinnamon. Simmer for an additional 5 minutes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added richness, consider topping with toasted pumpkin seeds or a dollop of Greek yogurt. Feel free to adjust spices according to your taste; add more nutmeg or cinnamon for extra warmth. Leftover soup can be stored in an airtight container in the fridge for up to five days or frozen in portions.