Easy Pumpkin Soup
A warm, comforting soup that combines pumpkin puree with aromatic spices and creamy coconut milk, perfect for chilly fall and winter days.
Ingredients
Main Ingredients
- 2 cups pumpkin puree Fresh homemade or canned.
- 1 medium onion, chopped Yellow or white onion works well.
- 2 cloves garlic, minced
- 4 cups vegetable broth Low-sodium for healthier option.
- 1 cup coconut milk Full-fat for creaminess.
Spices and Seasoning
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- to taste Salt and pepper Adjust according to preference.
- to drizzle Olive oil For sautéing.
Instructions
Preparation
- Gather all the ingredients and prep your workspace.
Cooking
- In a large pot, pour a drizzle of olive oil and heat it over medium heat.
- Add the chopped onion and minced garlic, sauté until the onion is translucent, about 3-5 minutes.
- Stir in the pumpkin puree and mix well.
- Pour in the vegetable broth and coconut milk, stirring until well combined.
- Add ground ginger and ground cumin, mix well and bring to a boil.
- Once boiling, reduce the heat and let it simmer for 15-20 minutes.
- Taste and adjust seasoning with salt and pepper.
- Optionally, blend the soup until smooth using an immersion blender or regular blender.
- Serve the soup hot in bowls.
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Notes
For serving, top with a dollop of coconut milk, fresh herbs, or pumpkin seeds. Can be served with bread or croutons.