Description
A rich and creamy soup capturing the flavors of fall, made with fresh pumpkin and warming spices.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut a pumpkin in half, scoop out the seeds, and place it on a baking sheet. Drizzle with olive oil and roast for about 30 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until soft.
- Once the pumpkin is roasted, scoop out the flesh and add it to the pot with the onion and garlic. Stir to mix.
- Pour in the vegetable broth and bring to a simmer.
- Add coconut milk, cinnamon, nutmeg, salt, and pepper. Use an immersion blender to blend the soup until smooth.
- Serve hot, garnished with fresh parsley.
Notes
For a thicker soup, add less vegetable broth or more pumpkin puree. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pumpkin soup, roasted pumpkin, fall recipes, vegetarian soup, comfort food