Pumpkin Soup

As the weather cools down, there’s nothing quite like a warm, comforting bowl of soup to take the chill off. This Creamy Pumpkin Soup is perfect for the season, combining the rich flavors of pumpkin with a blend of spices and creamy coconut milk to create a dish that’s both satisfying and nutritious. Whether you’re looking for a cozy dinner on a weeknight or a stunning starter for a holiday meal, this soup is sure to please.

Why Pumpkin Soup?

Pumpkin is a fantastic ingredient for soup. Not only is it rich in vitamins and antioxidants, but it also provides a natural sweetness that pairs beautifully with savory spices. This soup is easy to make, requiring just a few simple ingredients and about 30 minutes from start to finish. Plus, it’s versatile—serve it as an appetizer, a main course, or even a light lunch.

The Ingredients

To make this delightful soup, you’ll need the following ingredients:

• Olive Oil: Provides a flavorful base for sautéing the aromatics.
• Onion and Garlic: These add depth and savory flavor to the soup.
• Fresh Pumpkin: Using fresh pumpkin gives the best flavor.
• Vegetable Broth: Helps to create the soup’s base while keeping it light.
• Coconut Milk: Adds creaminess and a hint of sweetness without using dairy.
• Spices: Ground cumin, nutmeg, and cinnamon create a warm, spiced profile that complements the pumpkin perfectly.
• Salt and Pepper: Essential for seasoning and bringing out all the flavors.
• Optional Cayenne Pepper: For those who like a bit of heat.
• Fresh Parsley or Cilantro: Adds a fresh, vibrant garnish.

Prep Time, Cooking Time, and Servings

• Prep Time: 10 minutes
• Cooking Time: 30 minutes
• Servings: 4 servings
• Calories: Approximately 200 calories per serving

Step-by-Step Instructions

1. Prepare the Ingredients: Start by peeling and dicing your pumpkin into small cubes if you’re using fresh pumpkin. Chop the onion and mince the garlic.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Cook the Pumpkin: Add the diced pumpkin to the pot and stir to combine with the onions and garlic. Let it cook for about 5-7 minutes, allowing the pumpkin to soften slightly and absorb the flavors.
4. Add the Broth and Spices: Pour in the vegetable broth, stirring well to combine. Add the ground cumin, nutmeg, cinnamon, salt, and pepper. If you’re a fan of a bit of heat, add a pinch of cayenne pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the pumpkin is very tender.
5. Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy directly in the pot. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth. Be cautious with the hot liquid.
6. Add the Coconut Milk: Once the soup is smooth, stir in the coconut milk (or heavy cream) and heat through, about 2-3 minutes. Taste and adjust the seasoning if needed.
7. Serve: Ladle the soup into bowls. Garnish with fresh parsley or cilantro and an extra drizzle of coconut milk if desired. Serve hot with crusty bread or your favorite side.

Tips for the Best Pumpkin Soup

• Pumpkin Choice: Sugar pumpkins or pie pumpkins work best for this soup as they have a sweeter, more flavorful flesh compared to carving pumpkins.
• Extra Creaminess: For an extra creamy texture, you can add a potato or a carrot when you add the pumpkin cubes. This will also add a bit of extra flavor and nutrition.
• Storage: This soup keeps well in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Reheat gently on the stove for best results.

This Creamy Pumpkin Soup is a wonderful way to celebrate the flavors of fall. It’s simple to make, packed with nutrients, and versatile enough to be enjoyed any time. This soup is sure to become a favorite in your recipe collection. So, grab your ingredients and get cooking—your cozy bowl of pumpkin goodness awaits!

Pumpkin Soup

Recipe by wildfoodjourneyCourse: SoupsDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

200

kcal

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 4 cups fresh pumpkin, peeled and diced

• 4 cups vegetable broth

• 1 cup coconut milk (or heavy cream)

• 1 teaspoon ground cumin

• 1/2 teaspoon nutmeg

• 1/2 teaspoon ground cinnamon

• salt and pepper to taste

• Optional: a pinch of cayenne pepper for a bit of heat

• fresh parsley, cilantro or pumpkin seeds for garnish

Directions

• Peel and dice the pumpkin into small cubes.
• In a large pot, heat the olive oil over medium heat.
  Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
  Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
• Add the diced pumpkin to the pot and stir to combine with the onions and garlic.
  Cook for about 5-7 minutes, allowing the pumpkin to soften slightly and absorb the flavors.
• Pour in the vegetable broth, stirring well to combine.
  Add the ground cumin, nutmeg, cinnamon, salt, and pepper. If using, add a pinch of cayenne pepper for some heat.
  Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the pumpkin is very tender.
• Using an immersion blender, blend the soup until smooth and creamy directly in the pot. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth. Be cautious with the hot liquid.
• Once the soup is smooth, stir in the coconut milk (or heavy cream) and heat through, about 2-3 minutes.
  Taste and adjust the seasoning if needed.
• Ladle the soup into bowls.
  Garnish with fresh parsley, cilantro or pumpkin seeds and an extra drizzle of coconut milk if desired.
  Serve hot with crusty bread or your favorite side.