pumpkin soup
This creamy and comforting pumpkin soup is perfect for chilly days. It's a simple yet flavorful dish that can be whipped up quickly and is sure to satisfy everyone at the table.
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Cutting board
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped about 1 cup
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 3 cups pumpkin puree about 700g
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- Salt and pepper to taste
- 1 cup coconut milk or heavy cream
- toasted pumpkin seeds and fresh parsley optional for garnish
Instructions
- Chop the medium onion and mince the garlic cloves if not pre-prepared.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion to the pot and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute, stirring continuously to prevent burning.
- Pour in the vegetable broth and add the pumpkin puree. Stir well to combine.
- Add ground cinnamon, ground nutmeg, and ground ginger. Season with salt and pepper to taste. Stir to mix the spices evenly.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld together.
- Using a blender or an immersion blender, puree the soup until it's smooth and creamy. Be careful with hot liquids if using a traditional blender.
- Stir in the coconut milk or heavy cream. Let the soup heat through for another 5 minutes but do not let it boil.
- Taste and adjust the seasoning if necessary.
- Ladle the soup into bowls. Garnish with toasted pumpkin seeds and fresh parsley if desired.
Notes
For a richer flavor, you can roast the pumpkin instead of using pumpkin puree.
Serve with crusty bread for a complete meal.