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Pumpkin Soup Incredible For: 1 Amazing Fall Dish

Pumpkin Soup Incredible For
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Easy Pumpkin Soup is a comforting fall dish packed with flavor and nutrients. This recipe is simple to make, versatile, and perfect for any occasion.

Ingredients

Scale
  • 1 medium pumpkin (about 3–4 pounds), peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • Salt and pepper to taste
  • 1 cup coconut milk (or heavy cream)
  • Fresh parsley or pumpkin seeds, for garnish (optional)

Instructions

  1. Prepare the pumpkin by peeling, seeding, and cubing it.
  2. Heat olive oil in a large pot over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add minced garlic and cook for 1 minute more.
  3. Add cubed pumpkin to the pot and stir to coat with the onion and garlic.
  4. Pour in vegetable broth, ensuring the pumpkin is submerged. Bring to a boil.
  5. Season with ground cumin, ginger, cinnamon, salt, and pepper. Stir well.
  6. Reduce heat and simmer for about 20 minutes, or until the pumpkin is tender.
  7. Blend the soup using an immersion blender until creamy. Alternatively, use a regular blender in batches.
  8. Stir in coconut milk or heavy cream and heat through. Adjust seasoning as needed.
  9. Serve hot, garnished with fresh parsley or pumpkin seeds if desired.

Notes

  • For the best flavor, use fresh pumpkin, preferably a sugar or pie pumpkin.
  • Adjust spices to your preference. Nutmeg or cayenne pepper can be added for a unique twist.
  • A splash of lemon juice or apple cider vinegar can brighten the soup’s flavor.
  • Crème fraîche can be added for extra creaminess.
  • Fresh thyme or sage can complement the pumpkin’s sweetness.
  • Variations include spicy, curried, nutty, vegan (using almond or cashew milk), or adding other vegetables like carrots or sweet potatoes.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • The soup freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

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