Pumpkin Soup
A warming, velvety pumpkin soup infused with aromatic spices and finished with a touch of rich coconut milk.
Ingredients
- •3 lbs sugar pumpkin or butternut squash (peeled, seeded, and cubed)
- •2 tbsp extra virgin olive oil
- •1 medium yellow onion (chopped)
- •3 cloves garlic (minced)
- •3 cups vegetable broth (720ml)
- •1 cup full-fat canned coconut milk (240ml)
- •1/2 tsp ground cinnamon
- •1/4 tsp ground nutmeg
- •1 tsp salt
- •1/4 tsp freshly ground black pepper
Instructions
- 1
Heat the olive oil in a large soup pot over medium heat, then add the chopped onion and sauté for about 5 minutes until soft and translucent.
- 2
Add the minced garlic, ground cinnamon, and ground nutmeg, stirring constantly for about 1 minute until fragrant.
- 3
Add the cubed pumpkin and the vegetable broth to the pot, bringing the mixture to a boil.
- 4
Reduce the heat to low, cover the pot with a lid, and simmer for 20 minutes until the pumpkin is completely tender when pierced with a fork.
- 5
Remove the pot from the heat and use an immersion blender to puree the soup until completely smooth and creamy.
- 6
Stir in the coconut milk, salt, and black pepper, gently reheating the soup over low heat for 3 minutes without letting it boil.
💡 Chef tips
- For extra depth of flavor, roast the pumpkin cubes in the oven at 400F (200C) for 25 minutes before adding them to the soup pot.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
- Substitute olive oil with vegan butter and coconut milk with soy cream if desired.
✅ How it should turn out
The finished soup is silky and vibrant orange, releasing a warm aroma of nutmeg and cinnamon with a rich, velvety texture.