Description
A creamy, cozy, and flavorful pumpkin soup that’s perfect for fall. Quick to prepare, nutritious, and irresistibly delicious.
Ingredients
Scale
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 kg (2.2 lbs) pumpkin, peeled, seeded, and cubed
- 3 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream
- 1 tsp ground cumin
- ½ tsp nutmeg
- Salt and black pepper, to taste
- Optional: roasted pumpkin seeds, cream drizzle, croutons
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add chopped onions and garlic; sauté for 3–4 minutes until fragrant.
- Add the cubed pumpkin, salt, pepper, cumin, and nutmeg. Cook for 5 minutes to coat the pumpkin with flavors.
- Pour in the broth, bring to a boil, then simmer for 20 minutes until the pumpkin is soft.
- Blend until smooth using an immersion or countertop blender.
- Stir in coconut milk or cream. Simmer 2–3 minutes, taste, and adjust seasoning.
- Serve warm, topped with seeds, cream, or croutons.
Notes
- For a vegan version, use coconut milk and vegetable broth.
- To make it spicy, add chili flakes or smoked paprika.
- Freeze leftovers up to 2 months; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup , Healthy Recipes
- Cuisine: American, European
Nutrition
- Calories: 190 kcal
- Sodium: 460 mg
- Fat: 10 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 4 g
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