Description
A delicious creamy pumpkin soup perfect for fall.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cups pumpkin puree
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups vegetable broth
- 1 cup coconut milk or heavy cream
- Fresh parsley or cilantro, chopped (optional garnish)
- 1 grilled cheese sandwich, cubed (optional topping)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened, about 5 minutes.
- Stir in the pumpkin puree, cumin, paprika, cayenne, nutmeg, salt, and pepper. Cook for 1–2 minutes.
- Pour in the vegetable broth, stir well, and bring to a simmer. Cook for 10 minutes.
- Use an immersion blender or transfer to a blender in batches to blend until smooth.
- Return to the pot if needed, stir in coconut milk or heavy cream, and heat gently for 5 more minutes.
- Serve hot, topped with fresh herbs or grilled cheese cubes if desired.
Notes
- This soup pairs well with crusty bread.
- Add more spices to taste if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg