Pumpkin Soup with Cilantro Cream
Cozy up with a bowl of velvety Pumpkin Soup with Cilantro Cream, a perfect blend of autumnal flavors and vibrant, herbaceous accents. This comforting soup combines silky-smooth pumpkin puree, aromatic spices like cumin and cinnamon, and creamy coconut milk for a rich, subtly spiced base. A dollop of zesty cilantro cream—made with fresh cilantro, sour cream, and a hint of lime juice—adds a tangy, refreshing contrast, while a sprinkle of toasted pumpkin seeds offers delightful crunch. In just 45 minutes, from prep to finish, this gluten-free recipe is an easy, crowd-pleasing option for weeknight dinners or festive gatherings. Serve it warm with crusty bread or as a starter to impress your guests with its bold flavors and vibrant presentation!
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Recipe Information
Ingredients
- 4 cups Pumpkin puree (unsweetened)
- 3 cups Vegetable stock
- 1 cup Coconut milk
- 1 Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Fresh cilantro leaves
- 0.5 cup Sour cream
- 1 tablespoon Lime juice
- 2 tablespoons Pumpkin seeds (optional, for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, ground cumin, and ground cinnamon, and cook for another minute until fragrant.
Add the pumpkin puree and vegetable stock to the pot. Stir well to combine and bring to a simmer.
Reduce the heat to low and simmer the soup for 20 minutes, stirring occasionally.
Meanwhile, prepare the cilantro cream. In a blender or food processor, combine the fresh cilantro leaves, sour cream, and lime juice. Blend until smooth. Set aside in the refrigerator until ready to serve.
After the soup has simmered, use an immersion blender to puree the soup until smooth. Alternatively, you can blend the soup in batches using a stand blender (be careful with hot liquids).
Stir in the coconut milk, salt, and black pepper, and cook for an additional 5 minutes to heat through. Adjust seasoning to taste.
Serve the pumpkin soup in bowls, and drizzle each portion with the cilantro cream. Garnish with pumpkin seeds if desired.
Nutrition Facts
Calories |
1417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 4234 mg | 184% | |
| Total Carbohydrate | 189.5 g | 69% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 72.0 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 702 mg | 54% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 6199 mg | 132% | |
*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.
