The Most Delicious Pumpkin Soup
Cozy up with a bowl of "The Most Delicious Pumpkin Soup," a creamy and nutritious autumn-inspired dish that celebrates the natural sweetness of pumpkin. This easy-to-make recipe blends silky pumpkin with aromatic spices like cinnamon and nutmeg, while a splash of coconut milk adds luscious creaminess and a subtle tropical twist. Complemented by the earthy flavors of sautéed onion, garlic, and carrot, this wholesome soup is simmered in vegetable broth and pureed to perfection for a velvety texture. Ready in just 45 minutes, it’s the ultimate comfort food for chilly days. Garnish with fresh parsley for a burst of freshness and serve as a light main course or a heartwarming starter. Perfect for cozy dinners, holiday gatherings, or meal prep, this one-pot pumpkin soup is a flavorful, gluten-free, and vegan-friendly crowd-pleaser.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 800 grams Pumpkin (peeled, seeded, and cubed)
- 1 medium Onion (chopped)
- 2 cloves Garlic (minced)
- 1 medium Carrot (chopped)
- 750 milliliters Vegetable broth
- 200 milliliters Coconut milk
- 2 tablespoons Olive oil
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and chopped carrot. Cook for an additional 2-3 minutes, stirring occasionally.
Add the cubed pumpkin and stir until the vegetables are well combined.
Sprinkle in the cinnamon, nutmeg, salt, and black pepper. Stir to coat the vegetables with the spices.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and let it cook for 20 minutes or until the pumpkin and carrot are tender.
Using an immersion blender, carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree, then return it to the pot.
Stir in the coconut milk and warm the soup over low heat without bringing it to a boil.
Taste and adjust the seasoning if needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 13.2 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 1080 mg | 23% | |
*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.
