This soup celebrates the earthy, slightly nutty flavor of pumpkin, enhanced by aromatic onions, garlic, and warm spices like nutmeg and cinnamon. It’s also a flexible dish; you can make it vegan, add roasted carrots or apples for extra sweetness, or top it with roasted pumpkin seeds for crunch.
Yield: 4 servings
Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups pumpkin purée
- 3 cups vegetable broth or chicken broth
- 1 cup coconut milk or heavy cream
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Salt and pepper, to taste
- Optional toppings: roasted pumpkin seeds, a swirl of cream, or fresh herbs
Preparation
Step 1
In a large pot, heat olive oil over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute more.
Step 2
Stir in pumpkin purée and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
Step 3
Use an immersion blender (or carefully transfer to a regular blender in batches) and blend until smooth and creamy.
Step 4
Return soup to low heat. Stir in coconut milk or cream, cinnamon, nutmeg, salt, and pepper. Simmer for another 5 to 10 minutes, stirring occasionally.
Step 5
Ladle the soup into bowls and top with roasted pumpkin seeds, a swirl of cream, or a sprinkle of fresh herbs.