Zesty Pumpkin Soup with Chili Cream
Warm up your table with this vibrant and flavorful Zesty Pumpkin Soup with Chili Cream, a perfect blend of hearty and zesty flavors. Made with silky pumpkin puree, creamy coconut milk, and a medley of warming spices like cumin, cinnamon, and paprika, this soup is a true comfort dish with a citrusy zing of orange zest and lime juice. The finishing touch? A drizzle of rich chili cream, combining heavy cream and just the right amount of chili paste for a mild kick, topped with fresh cilantro for a burst of freshness. This easy-to-make, 45-minute recipe is the ultimate fall favorite, ideal for cozy dinners or as an elegant appetizer. Whether you're looking for a nourishing plant-based option or a quick soup recipe that’s brimming with bold flavors, this dish is sure to impress!
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Recipe Information
Ingredients
- 800 grams Pumpkin puree
- 750 milliliters Vegetable stock
- 200 milliliters Coconut milk
- 1 large Onion
- 3 pieces Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground paprika
- 1 teaspoon Orange zest
- 1 tablespoon Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 milliliters Heavy cream
- 1 teaspoon Chili paste
- 2 tablespoons Fresh cilantro
Instructions
Peel and finely chop the onion, and mince the garlic cloves.
In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened and fragrant.
Stir in the ground cumin, cinnamon, and paprika, and cook for 1 minute to toast the spices.
Add the pumpkin puree and pour in the vegetable stock. Stir well and bring the mixture to a boil, then reduce to a simmer.
Simmer the soup for 15 minutes, stirring occasionally to prevent sticking.
Stir in the coconut milk, orange zest, lime juice, salt, and black pepper. Simmer for another 5 minutes, then remove from heat.
Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer it in batches to a countertop blender to puree.
In a small bowl, whisk the heavy cream and chili paste together to create the chili cream topping.
Ladle the soup into serving bowls, then drizzle a spoonful of chili cream over each. Garnish with freshly chopped cilantro.
Serve hot and enjoy your Zesty Pumpkin Soup with Chili Cream!
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 4453 mg | 194% | |
| Total Carbohydrate | 158.0 g | 57% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 61.8 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3656 mg | 78% | |
*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.
