Creamy Pumpkin Soup - Easy Fall Comfort Food
There's nothing quite like a warm bowl of creamy pumpkin soup to comfort your soul. With a smooth texture and the rich flavor of roasted pumpkin, this soup is perfect for chilly days or cozy evenings at home. The combination of spices like nutmeg and ginger adds warmth, while coconut milk gives it a velvety finish. It's simple to make, nutritious, and great for meal prep. Whether you're cooking for yourself or a family dinner, this pumpkin soup will surely become a go-to recipe.
Ingredients
- 1 medium pumpkin (about 1.5 kg), peeled, deseeded, and chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 500 ml vegetable broth
- 200 ml coconut milk (or heavy cream if preferred)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions
Roast the pumpkin. Preheat your oven to 200°C (400°F). Spread the chopped pumpkin on a baking sheet, drizzle with olive oil, and season with salt. Roast for 30 minutes or until tender and lightly caramelized.
Sauté the aromatics. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are soft and fragrant, about 5 minutes.
Add the spices. Stir in the ground ginger and nutmeg. Cook for another minute to release the flavors.
Combine ingredients. Add the roasted pumpkin to the pot, then pour in the vegetable broth. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
Blend. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can transfer the mixture to a blender in batches, blending until smooth, then return it to the pot.
Stir in coconut milk. Once blended, stir in the coconut milk (or cream) and season with salt and pepper to taste. Simmer for an additional 5 minutes until the soup is warmed through.
Serve. Ladle the soup into bowls and garnish with fresh parsley, if desired. Enjoy!
Recipe tips
For a more complex flavor, roast the pumpkin with a sprinkle of cinnamon and a dash of cayenne for a sweet and spicy kick. To make the soup heartier, add cooked lentils or quinoa for extra protein and fiber. You can substitute the coconut milk with heavy cream for a richer texture or use a plant-based milk to keep it vegan.
Nutrition Facts (per serving)
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