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Creamy Pumpkin Soup

This Creamy Pumpkin Soup envelops you with cozy flavors of pumpkin and spices, perfect for chilly autumn evenings and festive gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers, Soups
Cuisine: American, Seasonal
Calories: 180
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups fresh pumpkin puree or use canned for convenience; just ensure it’s 100% pumpkin.
  • 1 medium onion, finely chopped sweet onions add a lovely depth.
  • 2 cloves garlic, minced the aromatic magic that elevates your soup.
  • 4 cups vegetable or chicken broth homemade or store-bought; use unsalted if you're concerned about sodium.
  • 1 cup coconut milk for a creamy, dairy-free option; you can also use heavy cream for richness.
  • 1 tsp ground ginger for a hint of warmth.
  • 1 tsp cinnamon it sings of autumn and perfectly complements pumpkin.
  • Salt and pepper to taste.
Optional toppings
  • roasted pumpkin seeds
  • a drizzle of olive oil
  • fresh herbs

Method
 

Preparation
  1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat.
  2. Add the finely chopped onion to the pot and cook for about 5 minutes until it’s translucent and fragrant.
  3. Toss in the minced garlic and sauté for an additional 1-2 minutes, careful not to burn it.
  4. Stir in the pumpkin puree, broth, ginger, and cinnamon. Mix everything well and bring to a gentle simmer.
  5. Allow the mixture to cook for approximately 15 minutes.
  6. Remove the pot from the heat and blend the soup until smooth using an immersion blender or a standard blender.
  7. Stir in the coconut milk (or heavy cream) and season with salt and pepper to taste.
  8. Serve immediately, garnished with your choice of roasted pumpkin seeds, a drizzle of olive oil, or fresh herbs.

Notes

Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat on the stovetop over low heat. Variations include adding a pinch of cayenne for spice or swapping coconut milk with almond milk.