Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups pumpkin puree (fresh or canned)
- 3 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1 cup coconut milk (optional for creaminess)
- Fresh parsley or pumpkin seeds for garnish
Instructions
- Prepare the ingredients by chopping the onion and mincing the garlic.
- Heat olive oil in a pot, sauté onion until translucent, then add garlic.
- Stir in pumpkin puree and cook for 3-4 minutes.
- Add vegetable broth and simmer for about 10 minutes.
- Mix in cumin, cinnamon, nutmeg, salt, and pepper, then simmer for another 5 minutes.
- Blend the soup until smooth using an immersion blender or regular blender.
- If desired, stir in coconut milk and heat for 1-2 minutes.
- Taste and adjust seasoning as needed.
- Serve in bowls and garnish with parsley or pumpkin seeds.
Notes
- Fresh pumpkin should be roasted before pureeing for better flavor.
- Feel free to adjust spices to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pumpkin soup, creamy soup, fall recipes, vegetarian soup