Pumpkin Soup
This easy Pumpkin Soup is a cozy delight, blending sweet pumpkin, spices, and coconut milk. With minimal prep, it's ready in 55 minutes, costing $10-$15 for 4-6 servings. A versatile dish for appetizers or mains, it's a comforting bowl of simplicity and flavor.
Equipment
- Large Soup Pot
- Immersion blender or regular blender
- Chopping board
- Knife
- Ladle
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1 medium-sized pumpkin about 4 cups of diced pumpkin
- 1 large onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
- roasted pumpkin seeds, a drizzle of coconut milk, or a sprinkle of chopped fresh herbs (optional)
Instructions
Preparation:
- Peel and dice the pumpkin into small chunks.
- Dice the onion and mince the garlic.
Sauté Aromatics:
- In a large soup pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until translucent.
- Add minced garlic and continue cooking for another minute until fragrant.
Cook Pumpkin:
- Add the diced pumpkin to the pot, stirring to coat it with the aromatics.
- Cook for 5 minutes, allowing the pumpkin to develop a slight caramelization.
Season and Simmer:
- Sprinkle ground cumin and nutmeg over the pumpkin.
- Season with salt and pepper to taste.
- Pour in the vegetable broth and bring the mixture to a simmer.
- Cover and let it simmer for 20-25 minutes or until the pumpkin is tender.
Blend:
- Use an immersion blender directly in the pot or transfer the mixture to a blender to puree until smooth.
- Be cautious when blending hot liquids.
Finish the Soup:
- Return the pureed soup to the pot over low heat.
- Stir in the coconut milk, adjusting the consistency to your liking.
- Simmer for an additional 5 minutes to allow flavors to meld.
Adjust Seasoning and Serve:
- Taste the soup and adjust salt and pepper as needed.
- Allow the soup to rest for 10 minutes before serving.
Serve:
- Ladle the pumpkin soup into bowls.
- Optionally, garnish with roasted pumpkin seeds, a drizzle of coconut milk, or chopped fresh herbs.
Notes
- Make sure to use a sweet pumpkin variety for the best flavor.
- Adjust the consistency by adding more broth or coconut milk.
- This soup can be made ahead and refrigerated for a day; flavors often deepen upon reheating.