Description
Cozy up with this delightful autumn pumpkin soup, a warm embrace in a bowl that’s perfect for chilly evenings. Richly flavored with roasted pumpkin, aromatic spices, and creamy coconut milk, each spoonful evokes nostalgia and warmth. This easy-to-make recipe is not only visually appealing but versatile enough to serve as an appetizer or main dish. Enjoy the comforting taste of fall while sharing it with loved ones.
Ingredients
Scale
- 2 cups fresh pumpkin, roasted
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- Salt & pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C). Cut the pumpkin in half and scoop out the seeds, then roast cut-side down on a baking sheet for about 45 minutes until tender.
- In a large pot over medium heat, add olive oil and sauté the diced onion until translucent. Add minced garlic and cook for an additional minute.
- Once the pumpkin is roasted, scoop out the flesh and add it to the pot along with vegetable broth. Stir well to combine.
- Bring to a simmer and season with salt, pepper, cinnamon, and nutmeg. Cook for about 20 minutes.
- Use an immersion blender to puree until smooth. Stir in coconut milk and adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Soup
- Method: Roasting/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg