Description
A delicious and creamy pumpkin soup perfect for fall, packed with flavors and nutrients.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Stir in pumpkin puree, ginger, and cinnamon, cooking for a few minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Stir in coconut milk and blend until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with pumpkin seeds if desired.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg