Description
A simple and warming pumpkin soup perfect for autumn.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 cups pumpkin puree
- 4 cups vegetable broth
- 1/2 cup coconut milk
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, ginger, curry powder, cinnamon, and nutmeg. Cook for 1 minute more until fragrant.
- Stir in pumpkin puree and vegetable broth. Bring to a simmer, then reduce heat and cook for 15 minutes.
- Remove from heat and stir in coconut milk.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a smoother soup, use an immersion blender or transfer to a regular blender.
- Garnish with toasted pumpkin seeds or a swirl of cream.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 12g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: pumpkin soup, cozy soup, autumn soup, vegetarian soup, easy soup recipe