Description
A smooth, velvety creamy pumpkin soup that blends roasted pumpkin with warm spices and a touch of cream for a comforting, cozy bowl.
Ingredients
Scale
- 4 cups pumpkin puree or roasted pumpkin
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup coconut milk or heavy cream
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp maple syrup (optional)
- Pumpkin seeds for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat and sauté onions until soft.
- Add garlic and cook for 1 minute until fragrant.
- Stir in pumpkin puree, vegetable broth, cinnamon, nutmeg, salt, and pepper.
- Bring to a simmer and cook for 10–15 minutes.
- Blend the soup using an immersion blender or regular blender until smooth.
- Return to the pot and stir in coconut milk or cream. Adjust seasoning and add maple syrup if desired.
- Simmer for 5 more minutes before serving.
- Garnish with pumpkin seeds or a swirl of cream.
Notes
- Roasting fresh pumpkin enhances the depth of flavor.
- For extra richness, add a small knob of butter at the end.
- Serve with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg