Description
A velvety, spiced pumpkin soup made with fresh pumpkin, aromatic vegetables, and a warm broth. Its creamy texture and earthy sweetness offer a comforting, wholesome dish perfect for cozy days.
Ingredients
1 medium sugar pumpkin (about 3 cups flesh)
1 medium onion, chopped
2 cloves garlic, minced
2 cups vegetable broth
1 tablespoon olive oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and pepper to taste
1/2 cup coconut milk or milk (optional, for richness)
Instructions
Sauté onion and garlic in olive oil until soft.
Add pumpkin flesh and broth; simmer until tender (15-20 minutes).
Blend until smooth with an immersion blender or in batches.
Stir in cinnamon, nutmeg, salt, pepper, and coconut milk (if using). Adjust consistency with more broth.
Serve hot, garnished with roasted pumpkin seeds or herbs.
Notes
Use fresh pumpkin for best flavor; avoid canned.
For dietary adaptations, omit coconut milk for vegan version.
Store leftovers in airtight containers for up to 3 days or freeze for 3 months.
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg