Description
Pumpkin soup is a warm, velvety delight that captures the essence of autumn. Infused with sweet and savory notes, this easy-to-make dish is perfect for chilly evenings or festive gatherings. The creamy texture from coconut milk and a hint of spice from ginger and cinnamon make each spoonful a cozy experience. Serve it as a starter or main dish, and watch your loved ones enjoy every drop.
Ingredients
Scale
- 1 medium sugar pumpkin (about 3 cups roasted)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tbsp fresh ginger, grated
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- 2 tbsp extra virgin olive oil
Instructions
- Preheat oven to 400°F (200°C). Halve the pumpkin, remove seeds, and place cut side down on a lined baking sheet. Roast for 40-45 minutes or until tender.
- In a large pot, heat olive oil over medium heat. Sauté the chopped onion until translucent (about 5-7 minutes), then add garlic and ginger; cook for an additional minute.
- Scoop out the roasted pumpkin flesh and add it to the pot along with vegetable broth. Simmer for 10 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Return to pot, stir in coconut milk, cinnamon, salt, and pepper. Simmer gently for another 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting/Sautéing/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 470mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg