Pumpkin Soup Fall Recipe with Coconut Milk
This creamy pumpkin soup, made with coconut milk, adds a rich, tropical twist to a fall classic. It's smooth, comforting, and a bit exotic.
Ingredients
- 4 cups pumpkin puree fresh or canned
- 1 can 14 oz coconut milk
- 1 small onion chopped
- 2 cloves garlic minced
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Optional: roasted pumpkin seeds for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until softened (about 5 minutes).
- Stir in ginger, cinnamon, salt, and pepper, and cook for another minute.
- Add pumpkin puree and vegetable broth, stirring until smooth.
- Pour in coconut milk and bring to a gentle simmer.
- Let the soup simmer for about 15-20 minutes, stirring occasionally.
- Blend the soup with an immersion blender or in batches using a regular blender.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with roasted pumpkin seeds, if desired.
Notes
Nutritional Information (Per Serving)
- Calories: 180
- Total Fat: 14g
- Saturated Fat: 12g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Vitamin A: 200%
- Vitamin C: 10%
- Calcium: 4%
- Iron: 8%
- Magnesium: 6%
Additional Notes/Tips
- Use fresh pumpkin for a richer flavor, but canned pumpkin works just fine if you're short on time.
- Add a dash of cayenne for an extra kick if you want to feel like a spice wizard.
- Don’t skip the coconut milk – it’s what makes this soup truly magical.
- Top with a swirl of coconut cream for an even creamier experience.
- Freeze leftovers for a quick, cozy meal later.