Pumpkin Soup from Favorite Vegetarian Recipes
Warm up with a comforting bowl of Pumpkin Soup from Favorite Vegetarian Recipes, a deliciously creamy blend that’s perfect for cozy evenings. This velvety soup features the earthy sweetness of fresh pumpkin, enhanced by a fragrant mix of cumin and coriander for a subtle spice kick. Simmered in vegetable stock and enriched with luscious coconut milk, it delivers a satisfying, dairy-free richness. Quick to prepare with just 15 minutes of prep and ready in under an hour, this vegetarian pumpkin soup is as nourishing as it is flavorful. Top it off with crunchy roasted pumpkin seeds and a sprinkle of fresh parsley for extra texture and a pop of color. Ideal for fall or any time you crave a warm, plant-based meal!
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Recipe Information
Ingredients
- 600 grams pumpkin (peeled and diced)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 750 milliliters vegetable stock
- 200 milliliters coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly cracked)
- 2 tablespoons pumpkin seeds (optional, for garnish)
- 1 tablespoon fresh parsley (optional, chopped for garnish)
Instructions
Peel the pumpkin, remove its seeds, and dice it into small cubes. Chop the onion and mince the garlic.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
Stir in the minced garlic, ground cumin, and ground coriander. Cook for 1 minute until fragrant.
Add the diced pumpkin to the pot and mix well with the spices and onion. Cook for 3-4 minutes, stirring occasionally.
Pour in the vegetable stock and bring the mixture to a boil. Lower the heat to a simmer, cover, and cook for 20 minutes or until the pumpkin is tender.
Remove the pot from the heat and allow the mixture to cool slightly before blending.
Using an immersion blender (or transferring the soup in batches to a countertop blender), blend the soup until smooth and creamy.
Stir in the coconut milk, salt, and black pepper. Return the soup to low heat and warm through for 2-3 minutes. Adjust seasoning to taste.
Ladle the soup into bowls and garnish with roasted pumpkin seeds and chopped fresh parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4186 mg | 182% | |
| Total Carbohydrate | 121.7 g | 44% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 47.1 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3970 mg | 84% | |
*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.
