Cream of Spiced Butternut Pumpkin Soup
Warm up your senses with this creamy, aromatic Cream of Spiced Butternut Pumpkin Soup, a comforting bowl perfect for cozy evenings. This recipe combines the natural sweetness of butternut pumpkin with a hint of warmth from ground cinnamon, nutmeg, and ginger, creating a velvety, richly spiced soup that's as nourishing as it is flavorful. Coconut milk (or heavy cream) adds a luscious creaminess, while a sprinkle of pumpkin seeds and fresh thyme give it a gourmet finishing touch. Easy to prepare in under an hour, this soup is ideal for weeknight dinners or as an elegant starter for festive gatherings. Serve it with crusty bread or a crisp green salad for a wholesome, satisfying meal the whole family will love.
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Recipe Information
Ingredients
- 1.5 kilograms butternut pumpkin (peeled, seeded, and cubed)
- 2 tablespoons olive oil
- 1 yellow onion (chopped)
- 3 garlic cloves (minced)
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 1.2 liters vegetable broth
- 200 milliliters coconut milk (or heavy cream)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons pumpkin seeds (for garnish, optional)
- 1 sprig fresh thyme (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook, stirring occasionally, for 5–7 minutes or until the onion is translucent.
Stir in the minced garlic, ground cinnamon, ground nutmeg, and ground ginger. Cook for 1 minute, stirring, until the spices are fragrant.
Add the cubed butternut pumpkin to the pot and stir well to coat the pieces in the spice mixture.
Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to medium-low, cover, and let it simmer for 20–25 minutes or until the pumpkin is tender.
Remove the pot from heat and let it cool slightly. Use an immersion blender or transfer the soup in batches to a blender, and blend until smooth and creamy.
Return the smooth soup to the pot and stir in the coconut milk (or heavy cream). Reheat gently over low heat, but do not boil.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with pumpkin seeds and a sprig of fresh thyme, if desired.
Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5299 mg | 230% | |
| Total Carbohydrate | 279.3 g | 102% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 61.4 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 987 mg | 76% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 8304 mg | 177% | |
*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.
