A Spiced Pumpkin Soup
Warm up your day with this velvety Spiced Pumpkin Soup, a comforting bowl of autumnal flavors that’s as nourishing as it is delicious. Featuring rich pumpkin puree enhanced with aromatic spices like cumin, coriander, cinnamon, and paprika, this soup boasts layers of warmth and depth in every spoonful. Balanced with creamy coconut milk and a hint of fresh ginger, it achieves the perfect harmony of savory and subtly sweet. Easy to prepare in just 45 minutes, this gluten-free recipe is ideal for a cozy dinner or an impressive starter for any gathering. Garnish with a drizzle of heavy cream, toasted pumpkin seeds, and fresh parsley for a visually stunning and flavorful finish. Embrace this seasonal favorite, brimming with nutrients and soul-soothing goodness!
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Recipe Information
Ingredients
- 500 grams pumpkin puree
- 1 medium (finely chopped) onion
- 2 cloves (minced) garlic cloves
- 1 teaspoon (grated) fresh ginger
- 750 milliliters vegetable stock
- 200 milliliters coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon paprika
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 50 milliliters heavy cream (optional, for garnish)
- 2 tablespoons pumpkin seeds (optional, for garnish)
- 1 tablespoon (chopped) fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 4-5 minutes until it softens and turns translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.
Add the ground cumin, ground coriander, ground cinnamon, and paprika. Stir to coat the onions with the spices, cooking for 1 minute.
Stir in the pumpkin puree and pour in the vegetable stock. Mix everything until well combined.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.
Stir in the coconut milk and season with salt and black pepper to taste. Simmer for an additional 5 minutes.
Use an immersion blender to puree the soup directly in the pot until it is smooth and creamy. Alternatively, let the soup cool slightly and blend it in batches using a stand blender.
Taste and adjust seasoning if needed.
Serve hot with a swirl of heavy cream, a sprinkle of toasted pumpkin seeds, and fresh parsley if desired.
Nutrition Facts
Calories |
751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 4209 mg | 183% | |
| Total Carbohydrate | 109.6 g | 40% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 34.7 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2836 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
