Pumpkin Soup with Coriander Pistou France
Delight your senses with this comforting Pumpkin Soup with Coriander Pistou, a French-inspired take on a classic dish. Velvety smooth and infused with warming spices like cinnamon and nutmeg, this soup is elevated by the earthy richness of coconut milk and the fresh, zesty flavor of a vibrant coriander pistou. Toasted pine nuts add a nutty crunch to this elegant garnish, while the pistou’s bold green hue creates a stunning visual contrast against the golden-orange soup. Ready in under an hour and perfect for cozy dinners or festive gatherings, this flavorful pumpkin soup is an irresistible blend of creamy, aromatic, and herbaceous goodness. Whether you're looking for a soul-soothing appetizer or a satisfying main course, this recipe is bound to become a seasonal favorite. Serve hot with crusty bread for the ultimate fall comfort food experience!
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Recipe Information
Ingredients
- 800 grams pumpkin, peeled and diced
- 1 medium onion, finely chopped
- 2 pieces garlic cloves, minced
- 1 liter vegetable stock
- 200 milliliters coconut milk
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 2 tablespoons olive oil
- 1 bunch fresh coriander leaves
- 1 piece garlic clove, for pistou
- 2 tablespoons pine nuts, toasted
- 3 tablespoons olive oil, for pistou
- 1 to taste salt
- 1 to taste pepper
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until aromatic.
Add the diced pumpkin, ground cinnamon, and ground nutmeg. Stir well to coat the pumpkin in the spices.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, or until the pumpkin is soft and easily pierced with a fork.
Meanwhile, prepare the coriander pistou. In a food processor, blend the fresh coriander leaves, garlic clove, toasted pine nuts, and a pinch of salt. With the motor running, gradually drizzle in 3 tablespoons of olive oil until the mixture is smooth and vibrant green. Set aside.
Once the pumpkin is tender, remove the pot from the heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches to purée.
Stir in the coconut milk and season to taste with salt and pepper. Return the soup to low heat and gently reheat, if necessary.
Serve the soup hot in bowls, topped with a generous dollop of coriander pistou. Drizzle with extra olive oil if desired.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4790 mg | 208% | |
| Total Carbohydrate | 149.4 g | 54% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 56.9 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 410 mg | 32% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 5191 mg | 110% | |
*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.
