Description
A warm and comforting spiced pumpkin soup made with creamy pumpkin puree and aromatic spices like cumin, cinnamon, and paprika. This easy stovetop recipe is blended smooth and enriched with coconut milk, making it perfect for cozy fall meals and seasonal gatherings. Vegan and gluten-free, this soup is both flavorful and nourishing.
Ingredients
Main Ingredients
- 2 cups pumpkin puree
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 4 cups vegetable broth
- 1/2 cup coconut milk or cream
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- Heat the aromatics: Heat olive oil in a pot over medium heat. Add the chopped onion and minced garlic, sautéing until they become soft and fragrant, about 3–5 minutes.
- Add spices: Stir in ground cumin, cinnamon, and paprika. Cook briefly, about 1 minute, to release their aromas and deepen flavors.
- Add pumpkin and broth: Pour in the pumpkin puree and vegetable broth, stirring well to combine all ingredients evenly within the pot.
- Simmer the soup: Bring the mixture to a simmer, then cook for 15 to 20 minutes to allow the flavors to meld and the soup to thicken slightly.
- Finish with coconut milk and seasoning: Stir in the coconut milk, then season with salt, pepper, and lemon juice to taste. Mix well to incorporate the creaminess and adjust the seasoning.
- Blend until smooth (optional): For a velvety texture, use an immersion blender directly in the pot or transfer to a blender and puree until smooth. Serve the soup warm.
Notes
- Use fresh roasted pumpkin puree for a deeper, richer pumpkin flavor.
- Adjust spices according to your preference for more or less heat and aromatic intensity.
- Garnish with pumpkin seeds, chopped fresh herbs like parsley or cilantro, or a swirl of coconut cream for extra texture and presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
