Description
This creamy pumpkin soup is the ultimate comfort food for chilly days. Made with simple ingredients, warm spices, and a touch of cream, it is easy to prepare and perfect for a nourishing lunch or dinner.
Ingredients
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2 tablespoons olive oil or unsalted butter
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1 medium onion, chopped
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2 garlic cloves, minced
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1 teaspoon ground ginger
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1 teaspoon ground cumin
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4 cups pumpkin puree (fresh or canned)
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4 cups vegetable or chicken broth
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1/2 cup heavy cream or coconut milk (for a dairy-free version)
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Salt and pepper to taste
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Optional toppings: roasted pumpkin seeds, fresh parsley, a drizzle of cream
Instructions
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Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until soft. Add garlic, ginger, and cumin and cook for another minute.
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Add Pumpkin and Broth: Stir in pumpkin puree and gradually pour in the broth. Mix well and bring to a gentle simmer. Cook for 20 minutes.
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Blend the Soup: Use an immersion blender to puree the soup until smooth. For a regular blender, carefully blend in batches.
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Finish with Cream: Stir in cream or coconut milk. Season with salt and pepper. Heat gently for 5 more minutes.
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Serve and Garnish: Ladle into bowls and top with roasted pumpkin seeds, parsley, or a swirl of cream.
Notes
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Prep Time: 10 minutes
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Cook Time: 30 minutes
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Total Time: 40 minutes
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Yield: 4 servings
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Category: Soup
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Method: Stovetop
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Cuisine: American
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Diet: Vegetarian (optional dairy-free)