Description
This creamy pumpkin soup is a delicious and comforting dish perfect for fall. It’s rich, flavorful, and easy to make!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes (or to taste)
- 3 cups pumpkin puree
- 3 cups vegetable broth
- 1 cup coconut milk or heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: toasted pumpkin seeds, cream swirl, fresh thyme
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and garlic. Sauté until softened and fragrant, about 5 minutes.
- Stir in cumin, smoked paprika, and chili flakes. Toast for 1 minute.
- Add pumpkin puree and vegetable broth. Stir and bring to a simmer.
- Blend using immersion blender or regular blender until smooth.
- Stir in coconut milk or cream and heat through without boiling.
- Season with salt and pepper to taste. Serve hot with desired toppings.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a vegan option, use coconut milk and skip the cream swirl.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg