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Introduction:
When the autumn season rolls around, there’s nothing quite like the comfort of a warm, hearty bowl of pumpkin soup. This easy and delicious pumpkin soup recipe is perfect for those chilly days when you crave something soothing yet flavorful. Whether you're a pumpkin enthusiast or just looking for a comforting dish, this creamy soup brings a burst of fall flavors and is incredibly simple to make. Packed with nutritious ingredients and a touch of spice, it’s ideal as a starter or a light meal. Let’s dive into the recipe and create a dish that will warm your heart and stomach.
Ingredients:
1 medium pumpkin (about 4-5 pounds), peeled, seeded, and cubed
1 large onion, chopped
2 cloves garlic, minced
4 cups vegetable broth (or chicken broth for non-vegetarian version)
1 cup coconut milk (or cream for a richer texture)
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Salt and pepper to taste
Fresh parsley or thyme for garnish (optional)
Instructions:
Prepare the pumpkin: Start by peeling and removing the seeds from the pumpkin. Cut the pumpkin into small cubes to make cooking quicker and easier.
Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened and fragrant.
Cook the pumpkin: Add the cubed pumpkin to the pot, and stir it with the onion and garlic for another 2 minutes. Sprinkle in the ground cumin, ginger, and cinnamon, mixing well to coat the pumpkin with the spices.
Add the broth and simmer: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat, cover, and simmer for 20-25 minutes, or until the pumpkin is tender and easily mashable.
Blend the soup: Once the pumpkin is soft, remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender, then blend until smooth.
Add the coconut milk: Stir in the coconut milk for a rich and creamy texture. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls, and garnish with fresh parsley or thyme. Serve warm and enjoy!
Tips for Serving and Storing:
Serving: This pumpkin soup pairs wonderfully with a slice of toasted sourdough or a sprinkle of roasted pumpkin seeds for extra crunch. You can also drizzle a little more coconut milk or heavy cream on top for a richer finish.
Storing: The soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat, adding a little extra broth or water to adjust the consistency if needed.
Freezing: This soup freezes well! Let it cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months. Thaw overnight in the fridge before reheating.
Variants:
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