Description
Warm and comforting pumpkin soup, perfect for autumn, made with fresh ingredients and coconut milk.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 4 cups fresh pumpkin, peeled and diced (or canned pumpkin puree)
- 4 cups vegetable or chicken broth
- 1 cup coconut milk
- Salt and pepper, to taste
- Optional: pinch of nutmeg or cinnamon for warmth
- Optional garnish: pumpkin seeds, fresh herbs (like cilantro or parsley), or a swirl of cream
Instructions
- Heat the olive oil in a large pot over medium heat. Toss in the chopped onion and cook until translucent, about 5-7 minutes.
- Add the minced garlic and grated ginger, stirring for about 1 minute.
- Carefully add the diced pumpkin, stirring to combine.
- Pour in the broth, bring to a boil, then reduce to low and simmer for about 15-20 minutes until pumpkin is tender.
- Remove from heat and blend until smooth using an immersion blender.
- Stir in the coconut milk, season, and warm gently before serving.
Notes
For vegan options, use vegetable broth and omit cream. Great to serve in mini pumpkins for presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg