Description
Warm up this fall with a comforting bowl of creamy pumpkin soup! Rich in flavor and velvety in texture, this delightful dish combines aromatic spices like cinnamon and nutmeg with the natural sweetness of pumpkin for a cozy experience. Perfect for chilly evenings, gatherings, or as a seasonal starter, this easy recipe is sure to become a favorite in your household.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 3 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the chopped onion and minced garlic until fragrant and translucent.
- Stir in pumpkin puree, ground cinnamon, and nutmeg. Simmer for about 2-3 minutes.
- Gradually add vegetable broth while stirring gently. Bring to a gentle boil, then reduce heat to low.
- Pour in coconut milk and stir until well combined. Season with salt and pepper to taste.
- For an ultra-creamy texture, blend the soup using an immersion blender or carefully transfer portions to a countertop blender until smooth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For a vegan option, use almond milk instead of coconut milk. Feel free to substitute pumpkin with butternut squash for a different flavor profile. Store leftovers in an airtight container in the fridge for up to five days; reheat on low heat.