Spiced Pumpkin Soup
Cozy up with a bowl of velvety Spiced Pumpkin Soup, a heartwarming blend of seasonal flavors perfect for cooler days. This rich, creamy soup combines earthy pumpkin puree with the aromatic warmth of cumin, cinnamon, nutmeg, and paprika, creating a symphony of autumn-inspired spices. Coconut milk adds a luscious texture while keeping it dairy-free, and a quick simmer locks in all the vibrant flavors. Ready in just 40 minutes, this simple yet elegant dish is perfect for weeknight dinners, meal prepping, or serving as a stunning starter at your next fall gathering. Garnish with fresh cilantro, crunchy pumpkin seeds, or a drizzle of coconut milk for an irresistible finishing touch. Perfect as a healthy, comforting option, this pumpkin soup is sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 800 grams pumpkin puree
- 1 medium, diced onion
- 2 minced garlic cloves
- 750 ml vegetable broth
- 200 ml coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
- 2 tablespoons (optional, for garnish) pumpkin seeds
Instructions
Heat a large pot over medium heat and add the olive oil.
Add the diced onion and cook until soft and translucent, about 5 minutes, stirring frequently.
Add the minced garlic and cook for 1 more minute, stirring constantly to avoid burning.
Stir in the ground cumin, cinnamon, nutmeg, and paprika, and cook for 30 seconds to bloom the spices.
Add the pumpkin puree and vegetable broth to the pot, stirring well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Stir in the coconut milk, then add salt and black pepper to taste. Simmer for another 5 minutes to warm through.
Taste the soup and adjust seasoning if necessary.
Serve hot, garnished with fresh cilantro, pumpkin seeds, or a swirl of extra coconut milk, if desired.
Nutrition Facts
Calories |
1147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 4284 mg | 186% | |
| Total Carbohydrate | 146.0 g | 53% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 58.1 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3503 mg | 75% | |
*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.
