Pumpkin Yes Pumpkin Soup
Dive into the ultimate fall comfort food with our "Pumpkin Yes Pumpkin Soup" recipe, a velvety blend of earthy pumpkin, warm spices, and creamy coconut milk. This wholesome soup brings together roasted pumpkin with a hint of cinnamon, nutmeg, and ginger for a rich, aromatic flavor that screams cozy autumn nights. The natural sweetness of the pumpkin is perfectly balanced by savory garlic and onion, all simmered in a hearty vegetable or chicken broth. Quick to prepare in just 45 minutes and topped with toasted pumpkin seeds and fresh herbs for added crunch and brightness, this dairy-free and vegetarian-friendly dish is as nourishing as it is delicious. Perfect as a starter or the main event, make this soup your go-to recipe for chilly weather!
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Recipe Information
Ingredients
- 1.5 lbs pumpkin (peeled, deseeded, and cubed)
- 2 tbsp olive oil
- 1 medium yellow onion (diced)
- 3 garlic cloves (minced)
- 4 cups vegetable or chicken broth
- 1 cup coconut milk (unsweetened)
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp ground ginger
- 1 tsp salt
- 0.25 tsp black pepper
- 0.25 cup pumpkin seeds (optional, for garnish)
- 2 tbsp fresh parsley or thyme (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and sauté for 5-7 minutes, until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the cubed pumpkin to the pot and cook for 5 minutes, stirring occasionally.
Pour in the vegetable or chicken broth, ensuring the pumpkin is fully submerged.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 20-25 minutes, or until the pumpkin is tender and can be easily pierced with a fork.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, work in batches to blend the soup in a countertop blender, being careful to let steam escape.
Stir in the unsweetened coconut milk, ground cinnamon, ground nutmeg, ground ginger, salt, and black pepper. Adjust seasonings to taste.
Return the pot to low heat and let the soup warm through for 5 minutes, stirring occasionally.
Ladle the soup into bowls and garnish with toasted pumpkin seeds and fresh parsley or thyme, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5861 mg | 255% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 37.3 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3737 mg | 80% | |
*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.
