Description

Warm up your autumn evenings with this delightful pumpkin soup that perfectly captures the essence of fall. Infused with aromatic spices like cinnamon and cayenne, this creamy soup is not only a feast for the senses but also a heartwarming experience. Ideal for family gatherings or a quiet night in, each bowl is filled with comforting flavors that will leave you craving more.

Ingredients

Scale

4 cups fresh pumpkin, diced
1 medium onion, chopped
4 cloves garlic, minced
4 cups low-sodium vegetable broth
1 can (13.5 oz) full-fat coconut milk
2 tbsp olive oil
1 tsp ground cinnamon
½ tsp cayenne pepper (adjust to taste)
Salt to taste

Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent (about 5 minutes), then add garlic and cook until fragrant.
Stir in the diced pumpkin, cinnamon, and cayenne pepper. Cook for an additional 5 minutes to coat the pumpkin with spices.
Pour in the vegetable broth and bring to a gentle boil. Reduce heat and simmer for 20 minutes or until pumpkin is tender.
Blend the soup until smooth using an immersion blender or by carefully transferring it to a blender.
Return the blended soup to the pot, stir in coconut milk, season with salt as needed, and warm through before serving.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Blending
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 240
Sugar: 4g
Sodium: 390mg
Fat: 16g
Saturated Fat: 14g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg

Keywords: For added flavor, try incorporating fresh herbs like thyme or sage. You can substitute butternut squash for pumpkin for a slightly different taste. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove.