Description
Warm up this autumn with a rich and creamy soup that perfectly blends the sweetness of pumpkin with a smoky kick, ideal for cozy gatherings.
Ingredients
Scale
- 1 small sugar pumpkin (peeled and cubed) or 2 cups butternut squash
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp chipotle peppers in adobo sauce (adjust to taste)
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Peel and cube your pumpkin. Chop the onion and mince the garlic.
- Sauté Onions and Garlic: In a large pot over medium heat, add olive oil. Sauté onions until translucent (about five minutes). Add minced garlic and cook until fragrant (about one minute).
- Add Pumpkin and Broth: Stir in the cubed pumpkin and vegetable broth. Bring to a boil, then reduce heat and simmer until the pumpkin is tender (around 15 minutes).
- Blend Until Smooth: Use an immersion blender or transfer soup to a regular blender, blending until smooth and creamy.
- Spice It Up: Stir in chipotle peppers and coconut milk; let it simmer for another five minutes.
- Serve Warm: Ladle the soup into bowls, finishing with a swirl of coconut cream on top.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 265
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added depth, consider roasting the pumpkin before pureeing. - Adjust chipotle pepper quantity based on your spice preference. - Serve with crusty bread for a complete meal.