Description
This creamy pumpkin soup is the perfect cozy dish for fall. With its rich flavors and velvety texture, it warms you up on chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 can (15 oz) pumpkin puree
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Pumpkin seeds for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- Stir in the ground ginger and cinnamon, cooking for an additional minute until fragrant.
- Add the pumpkin puree and vegetable broth to the pot. Bring to a simmer and cook for about 10 minutes.
- Remove from heat and stir in the coconut milk. Use an immersion blender to blend the soup until smooth.
- Season with salt and pepper to taste. Serve hot, garnished with pumpkin seeds.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
- Calories: 250
- Sugar: 4
- Sodium: 400
- Fat: 18
- Carbohydrates: 22
- Fiber: 4
- Protein: 2
Keywords: fall soups, pumpkin soup, creamy soup, autumn recipes, cozy soups