Classic Pumpkin Soup: Cozy, Creamy, and Effortless Flavor
A velvety and comforting pumpkin soup made with tender pumpkin, aromatics, and broth. This creamy, autumn-inspired dish is naturally sweet and packed with warm, earthy notes for a cozy, flavorful experience.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stewing
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 small sugar pumpkin (about 2 lbs), peeled and cubed
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 carrot, peeled and diced
1 celery stalk, diced
4 cups vegetable broth
1 cup coconut milk (full-fat, for creaminess)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
Salt and pepper to taste
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrot, and celery for 5 minutes until fragrant and softened.
Add cubed pumpkin to the pot and stir to coat with oil. Cook for 5-7 minutes until pumpkin begins to soften.
Pour in the vegetable broth and bring to a simmer. Cover and cook for 25-30 minutes, or until pumpkin is very tender.
Purée the soup using an immersion blender or in batches in a standard blender until smooth.
Stir in coconut milk, cinnamon, nutmeg, and ginger. Taste and adjust seasoning with salt and pepper as needed.
Simmer for another 5 minutes to meld the flavors. Serve warm, garnished with a small spoonful of coconut milk if desired.
Notes
For a lighter option, use light coconut milk or almond milk instead of full-fat. The soup can be made up to 2-3 days in advance and stored in the refrigerator. Freeze for up to 2 months for longer storage.
Nutrition
- Serving Size: 1 bowl (about 1¾ cups)
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 9g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://paulakitchen.com/classic-pumpkin-soup/