Creamy Pumpkin Soup
A velvety smooth and comforting pumpkin soup, perfect for a cozy meal, with a swirl of cream and roasted pumpkin seeds.
Ingredients
- 1 small pumpkin about 800 g, peeled and cubed
- 1 onion chopped
- 2 garlic cloves minced
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1/2 cup coconut milk or heavy cream
- 1/4 tsp ground cinnamon
- 1/4 tsp nutmeg
- Salt and black pepper to taste
- Roasted pumpkin seeds for garnish optional
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
- Add the cubed pumpkin to the pot and cook for another 5 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 15-20 minutes, or until the pumpkin is tender.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in the coconut milk or heavy cream, cinnamon, nutmeg, salt, and black pepper. Simmer for 5 more minutes, then adjust seasoning to taste.
- Serve the soup hot, garnished with roasted pumpkin seeds if desired.
NUTRITION FACTS (Per Serving)
Calories: 200 kcal
Carbohydrates: 35 g
Fat: 9 g
Protein: 4 g