Description
Warm and comforting, this Spicy Pumpkin Soup blends velvety pumpkin with aromatic spices for a delightful dish perfect for chilly evenings.
Ingredients
Scale
- 4 cups fresh pumpkin, peeled and cubed
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp olive oil
Instructions
- Prep Your Ingredients: Peel and cube the fresh pumpkin into bite-sized pieces.
- Sauté Aromatics: In a large pot over medium heat, add olive oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 5 minutes.
- Add the Pumpkin: Stir in the cubed pumpkin, coating it with the olive oil and sautéed aromatics. Cook for an additional 5 minutes.
- Pour in Broth: Add enough vegetable broth to cover the pumpkin (about 4 cups). Bring to a boil, then reduce heat and simmer for approximately 20 minutes or until the pumpkin is tender.
- Spice It Up: Once tender, stir in coconut milk, cumin, and chili powder. Let simmer for another 10 minutes to allow flavors to meld.
- Blend Until Smooth: Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend partially, leaving some pieces intact.
- Serve: Ladle into bowls and garnish with a drizzle of coconut milk or toasted seeds if desired. Enjoy with crusty bread or croutons!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 370mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added sweetness, consider roasting the pumpkin cubes before adding them to the soup. You can substitute pumpkin with butternut squash or sweet potatoes. Adjust spiciness by adding cayenne pepper or red pepper flakes according to your taste.