Description
Indulge in the comforting embrace of creamy pumpkin soup, where roasted pumpkin meets aromatic spices like cinnamon and nutmeg. This easy-to-make dish not only warms your soul on chilly evenings but also impresses guests at festive gatherings. Perfect as a starter or main course, this vibrant soup is a true celebration of autumn’s flavors.
Ingredients
Scale
- 2 cups fresh sugar pumpkin, roasted and pureed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cut the pumpkin in half, remove seeds, and roast cut-side down for about 45 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion until translucent (about 5 minutes).
- Add minced garlic, cinnamon, and nutmeg; cook for another minute until fragrant.
- Scoop out the roasted pumpkin flesh into the pot and add vegetable broth. Bring to a simmer for about 10 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches.
- Stir in coconut milk and heat gently for another 5 minutes. Adjust seasoning with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg