Spiced Pumpkin Soup
Cozy up with a bowl of velvety Spiced Pumpkin Soup, a heartwarming blend of seasonal flavors perfect for cooler days. This rich, creamy soup combines earthy pumpkin puree with the aromatic warmth of cumin, cinnamon, nutmeg, and paprika, creating a symphony of autumn-inspired spices. Coconut milk adds a luscious texture while keeping it dairy-free, and a quick simmer locks in all the vibrant flavors. Ready in just 40 minutes, this simple yet elegant dish is perfect for weeknight dinners, meal prepping, or serving as a stunning starter at your next fall gathering. Garnish with fresh cilantro, crunchy pumpkin seeds, or a drizzle of coconut milk for an irresistible finishing touch. Perfect as a healthy, comforting option, this pumpkin soup is sure to become a seasonal favorite!
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Ingredients
- 800 grams pumpkin puree
- 1 medium, diced onion
- 2 minced garlic cloves
- 750 ml vegetable broth
- 200 ml coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
- 2 tablespoons (optional, for garnish) pumpkin seeds
Directions
Step 1
Heat a large pot over medium heat and add the olive oil.
Step 2
Add the diced onion and cook until soft and translucent, about 5 minutes, stirring frequently.
Step 3
Add the minced garlic and cook for 1 more minute, stirring constantly to avoid burning.
Step 4
Stir in the ground cumin, cinnamon, nutmeg, and paprika, and cook for 30 seconds to bloom the spices.
Step 5
Add the pumpkin puree and vegetable broth to the pot, stirring well to combine.
Step 6
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld.
Step 7
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Step 8
Stir in the coconut milk, then add salt and black pepper to taste. Simmer for another 5 minutes to warm through.
Step 9
Taste the soup and adjust seasoning if necessary.
Step 10
Serve hot, garnished with fresh cilantro, pumpkin seeds, or a swirl of extra coconut milk, if desired.
Nutrition Facts
| Serving size | (1944.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1147.2 |
| Total Fat 58.6g | 0% |
| Saturated Fat 12.5g | 0% |
| Polyunsaturated Fat 11.1g | |
| Cholesterol 16mg | 0% |
| Sodium 4283.9mg | 0% |
| Total Carbohydrate 146.0g | 0% |
| Dietary Fiber 34.7g | 0% |
| Total Sugars 58.1g | |
| Protein 25.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 400.4mg | 0% |
| Iron 17.2mg | 0% |
| Potassium 3502.9mg | 0% |
Source of Calories