Description
A creamy and flavorful pumpkin soup made with coconut milk and spices.
Ingredients
Scale
- 2 cups pumpkin puree (fresh roasted or canned)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the chopped onion until translucent (about 5 minutes).
- Add minced garlic and cook for another minute.
- Stir in the pumpkin puree and vegetable broth, bringing the mixture to a simmer for about 10 minutes.
- Add cinnamon and nutmeg, then simmer for an additional 5 minutes to enhance flavors.
- Blend the mixture until smooth using an immersion blender or carefully transfer to a regular blender.
- Stir in coconut milk and adjust seasoning as necessary.
- Serve hot, garnished with cinnamon or fresh herbs.
Notes
- This soup can be garnished with additional spices or fresh herbs of your choice.
- Adjust the thickness by adding more vegetable broth or coconut milk as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg