Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 3 cups low-sodium vegetable broth
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1/2 cup coconut milk or heavy cream
- 1 tablespoon maple syrup (optional)
- Pumpkin seeds (pepitas) for garnish
- Fresh parsley or cilantro for garnish
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, cumin, cinnamon, nutmeg, salt, and pepper.
- Add Pumpkin: Stir in pumpkin puree and cook for 2 minutes to deepen the flavor.
- Pour Broth: Add vegetable broth, stirring to combine. Bring to a simmer and cook for 10 minutes.
- Blend Smooth: Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender.
- Add Cream: Stir in coconut milk or heavy cream. Add maple syrup if desired for a hint of sweetness.
- Final Seasoning: Taste and adjust seasoning with more salt, pepper, or spices.
- Serve: Ladle into bowls and garnish with pumpkin seeds and fresh herbs.
Notes
- Make it Spicy: Add a pinch of cayenne or smoked paprika.
- Protein Boost: Stir in cooked chickpeas or white beans.
- Sweeter Side: Increase maple syrup for a more dessert-like profile.
- Cream Alternatives: Use almond milk or oat milk for a lighter version.