Description
Indulge in the warmth of this creamy pumpkin soup, perfect for crisp autumn days. Its velvety texture and harmonious blend of flavors create a comforting dish that evokes memories of family gatherings. Serve it hot with crusty bread or a fresh salad for a delightful meal that satisfies both heart and soul.
Ingredients
Scale
- 1 medium sugar pumpkin (about 2 cups roasted)
- 1 medium yellow onion, chopped
- 3 cloves fresh garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 tbsp olive oil
- 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 on a baking sheet for 30–40 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion for about 5–7 minutes until translucent.
- Add minced garlic, cinnamon, and nutmeg; cook for an additional minute until fragrant.
- Scoop out the roasted pumpkin flesh and add it to the pot along with vegetable broth. Simmer gently for 15 minutes.
- Blend the mixture using an immersion blender until smooth.
- Stir in coconut milk and season with salt and pepper. Heat through over low heat before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Sautéing/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg