Zesty Pumpkin Soup with Chili Cream
Warm up your table with this vibrant and flavorful Zesty Pumpkin Soup with Chili Cream, a perfect blend of hearty and zesty flavors. Made with silky pumpkin puree, creamy coconut milk, and a medley of warming spices like cumin, cinnamon, and paprika, this soup is a true comfort dish with a citrusy zing of orange zest and lime juice. The finishing touch? A drizzle of rich chili cream, combining heavy cream and just the right amount of chili paste for a mild kick, topped with fresh cilantro for a burst of freshness. This easy-to-make, 45-minute recipe is the ultimate fall favorite, ideal for cozy dinners or as an elegant appetizer. Whether you're looking for a nourishing plant-based option or a quick soup recipe that’s brimming with bold flavors, this dish is sure to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 800 grams Pumpkin puree
- 750 milliliters Vegetable stock
- 200 milliliters Coconut milk
- 1 large Onion
- 3 pieces Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground paprika
- 1 teaspoon Orange zest
- 1 tablespoon Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 milliliters Heavy cream
- 1 teaspoon Chili paste
- 2 tablespoons Fresh cilantro
Directions
Step 1
Peel and finely chop the onion, and mince the garlic cloves.
Step 2
In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened and fragrant.
Step 3
Stir in the ground cumin, cinnamon, and paprika, and cook for 1 minute to toast the spices.
Step 4
Add the pumpkin puree and pour in the vegetable stock. Stir well and bring the mixture to a boil, then reduce to a simmer.
Step 5
Simmer the soup for 15 minutes, stirring occasionally to prevent sticking.
Step 6
Stir in the coconut milk, orange zest, lime juice, salt, and black pepper. Simmer for another 5 minutes, then remove from heat.
Step 7
Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer it in batches to a countertop blender to puree.
Step 8
In a small bowl, whisk the heavy cream and chili paste together to create the chili cream topping.
Step 9
Ladle the soup into serving bowls, then drizzle a spoonful of chili cream over each. Garnish with freshly chopped cilantro.
Step 10
Serve hot and enjoy your Zesty Pumpkin Soup with Chili Cream!
Nutrition Facts
| Serving size | (2139.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1526.3 |
| Total Fat 92.0g | 0% |
| Saturated Fat 32.5g | 0% |
| Polyunsaturated Fat 11.1g | |
| Cholesterol 116mg | 0% |
| Sodium 4453.0mg | 0% |
| Total Carbohydrate 158.0g | 0% |
| Dietary Fiber 37.2g | 0% |
| Total Sugars 61.8g | |
| Protein 26.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 441.9mg | 0% |
| Iron 17.9mg | 0% |
| Potassium 3656.0mg | 0% |
Source of Calories