Description
This Spicy Pumpkin Soup is a creamy, comforting blend of roasted pumpkin and spices, perfect for chilly evenings and cozy gatherings.
Ingredients
Scale
- 1 medium sugar pumpkin (about 2 lbs), peeled and cubed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp chili powder
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- 1. Prepare the Pumpkin: Cut the pumpkin in half, scoop out the seeds, and chop it into cubes.
- 2. Sauté Aromatics: In a large pot over medium heat, add olive oil and sauté the diced onion until translucent (about 5 minutes). Add minced garlic and cook for an additional minute until fragrant.
- 3. Add Pumpkin Cubes: Stir in the cubed pumpkin along with cumin, ginger, and chili powder. Sauté for about 2 minutes to release the spices' aroma.
- 4. Pour in Broth & Simmer: Add vegetable broth until the mixture is just covered (about 4 cups). Bring to a boil, then reduce heat to simmer uncovered for about 20 minutes or until the pumpkin is tender.
- 5. Blend Until Smooth: Remove from heat and let cool slightly. Use an immersion blender or transfer batches to a countertop blender. Blend until silky smooth.
- 6. Stir in Coconut Milk: Return the soup to low heat and stir in coconut milk. Adjust seasoning with salt or additional spices if desired.
- 7. Serve: Transfer to bowls and drizzle with olive oil or sprinkle with roasted pumpkin seeds for garnish.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For a richer flavor, consider roasting the pumpkin before adding it to the soup. - To enhance texture, add roasted chickpeas as a topping. - Feel free to adjust spice levels by varying the amount of chili powder.