Description
A delicious and creamy pumpkin soup perfect for fall and winter.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 cup vegetable broth
- 1 cup coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- In a large pot, sauté the chopped onion and minced garlic until translucent.
- Add the pumpkin puree, vegetable broth, coconut milk, ginger, and cinnamon.
- Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with a drizzle of coconut milk or pumpkin seeds if desired.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freeze leftovers in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Creamy Pumpkin Soup, Pumpkin Soup Recipe, Vegan Soup