Pumpkin Soup Ii
Dive into the cozy comfort of 'Pumpkin Soup II,' a velvety, autumn-inspired classic that combines the natural sweetness of pumpkin puree with a touch of spice from cinnamon and nutmeg. This creamy soup is made extra luscious with coconut milk, adding a subtle richness without overpowering the flavors. Sautéed onions and garlic form the flavor-packed base, while a splash of vegetable broth brings everything together in harmony. Perfect for busy weeknights, this recipe comes together in just 35 minutes and serves four hearty portions. Garnish with sour cream, crunchy pumpkin seeds, and fresh parsley for a restaurant-quality finish that transforms this warm, soul-soothing dish into a visual masterpiece. Whether you're hosting a fall gathering or simply craving a nutritious, dairy-free delight, this pumpkin soup recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups pumpkin puree
- 1 medium (diced) onion
- 3 cloves (minced) garlic
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup sour cream (optional, for garnish)
- 2 tablespoons pumpkin seeds (optional, for garnish)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the pumpkin puree, vegetable broth, ground cinnamon, ground nutmeg, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, you can blend the soup in batches using a standard blender (be cautious of the hot liquid).
Return the soup to low heat and stir in the coconut milk. Heat through but do not let it boil.
Taste the soup and adjust seasoning, if needed.
Ladle the soup into bowls and optionally garnish with a dollop of sour cream, a sprinkle of pumpkin seeds, and fresh parsley.
Serve warm and enjoy!
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4730 mg | 206% | |
| Total Carbohydrate | 144.3 g | 52% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 55.6 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3423 mg | 73% | |
*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.
