Description
Warm and comforting, this velvety pumpkin soup is perfect for chilly evenings, offering a delightful blend of flavors that will have everyone coming back for seconds.
Ingredients
Scale
- Key Ingredients
- 1 small sugar pumpkin (about 2 lbs)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Instructions
- 1. Prepare Your Pumpkin: Cut the sugar pumpkin in half and scoop out the seeds. Reserve seeds if you wish to roast them later.
- 2. Roast the Pumpkin: Preheat your oven to 400°F (200°C). Place the halved pumpkin cut side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes until fork-tender.
- 3. Sauté Aromatics: In a large pot over medium heat, add olive oil and sauté the chopped onion and minced garlic until soft and translucent, about 5 minutes.
- 4. Blend Ingredients: Once the roasted pumpkin has cooled slightly, scoop out the flesh and add it to the pot along with the vegetable broth and coconut milk. Blend using an immersion blender until smooth.
- 5. Season Soup: Stir in ground cinnamon, salt, and pepper to taste. Simmer on low heat for about 10 minutes to meld flavors.
- 6. Serve: Transfer soup into bowls and garnish with a drizzle of coconut milk or sprinkle roasted pumpkin seeds on top if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg