Description
A delicious and comforting autumn-spiced roasted pumpkin soup perfect for warming up during the fall season.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat the oven to 400°F (200°C).
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until translucent.
- Add minced garlic and cook for another minute.
- Stir in the pumpkin puree, cinnamon, nutmeg, and ginger, mixing well.
- Pour in the vegetable broth and bring to a simmer.
- Let it cook for about 20 minutes, allowing the flavors to meld.
- Stir in the coconut milk and season with salt and pepper.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Serve hot, garnished with a sprinkle of cinnamon if desired.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 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