Easy Pumpkin Soup
Warm, comforting, and versatile, this easy pumpkin soup features a creamy texture and delicious flavor, perfect for chilly evenings or as a starter at a dinner party.
Ingredients
Main Ingredients
- 2 cups pumpkin puree Can use canned or homemade puree.
- 1 medium onion, chopped Add depth to the flavor.
- 2 cloves garlic, minced Enhances the soup's aroma.
- 4 cups vegetable broth Use organic for richer flavor.
- 1 cup coconut milk Makes the soup creamy.
Spices and Seasoning
- 1 teaspoon ground ginger Adds warmth and flavor.
- 1 teaspoon ground cumin Rich flavor complement.
- to taste Salt and pepper Adjust according to preference.
- Olive oil for cooking For sautéing the onion and garlic.
Instructions
Preparation
- Heat a drizzle of olive oil in a large pot over medium heat.
- Sauté the chopped onion and minced garlic until the onion is translucent, about 3 to 5 minutes.
Cooking
- Add the pumpkin puree to the pot, stirring well with the sautéed onion and garlic.
- Pour in the vegetable broth and coconut milk, stirring to combine.
- Season with ground ginger and ground cumin, and stir everything together.
- Bring the mixture to a boil, then reduce heat and let it simmer for 15 to 20 minutes.
- Taste the soup and adjust seasoning as needed.
- Blend the soup until desired consistency is achieved, either using an immersion blender or a traditional blender.
Serving
- Serve the soup hot, optionally garnishing with coconut milk, fresh herbs, or pumpkin seeds.
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Notes
This soup can easily be made ahead of time and improves in flavor the next day. Store leftovers in an airtight container - refrigerate for up to 4 days or freeze for up to 3 months.