Description
A creamy and flavorful pumpkin soup, perfect for autumn.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili flakes (adjust to taste)
- 3 cups pumpkin puree
- 3 cups vegetable broth
- 1 cup coconut milk
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Stir in garlic and ginger. Cook for another minute until fragrant.
- Add cumin, coriander, and chili flakes. Stir and toast spices for 1 minute.
- Add pumpkin puree and vegetable broth. Stir well and bring to a simmer. Cook for 15 minutes.
- Blend the soup using an immersion blender or in batches in a countertop blender until smooth.
- Return soup to pot (if using a blender), stir in coconut milk, and simmer for 5 more minutes.
- Taste and adjust seasoning with salt and black pepper before serving.
Notes
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg