Description
A comforting and creamy autumn soup made with smooth pumpkin puree and a blend of warm harvest spices, perfect for chilly days and festive gatherings.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can pumpkin puree (about 15 oz)
- 4 cups vegetable broth
Seasonings & Dairy Alternative
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Salt to taste
- 1/2 cup coconut milk
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking until the onion is softened and translucent, about 5 minutes.
- Add Pumpkin and Broth: Stir in the pumpkin puree, vegetable broth, cinnamon, nutmeg, and salt. Mix well to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a gentle simmer and cook uncovered for 20 minutes, allowing the flavors to meld together.
- Blend the Soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender.
- Finish with Coconut Milk: Stir in the coconut milk to add creaminess, then heat through for another 2-3 minutes without boiling.
Notes
- Adjust the cinnamon and nutmeg amounts to suit your spice preference.
- For a richer soup, substitute coconut milk with heavy cream if not vegan.
- Garnish with roasted pumpkin seeds or a drizzle of coconut milk for presentation.
- This soup can be made ahead and reheated gently on stovetop.
- Use fresh pumpkin puree if available for a fresher flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
