Description
Warm your soul with this Spicy Pumpkin Soup, featuring a delightful blend of roasted pumpkin and aromatic spices, perfect for chilly days.
Ingredients
Scale
- 1 small sugar pumpkin (about 2 lbs)
- 1 medium yellow onion
- 4 cloves garlic
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tsp cumin
- 1 tsp ground ginger
- 1 tsp chili powder
- 2 tbsp extra virgin olive oil
- Salt to taste
Instructions
- 1. Roast the Pumpkin: Preheat oven to 400°F (200°C). Halve the pumpkin, scoop out seeds, and place cut side down on a lined baking sheet. Roast for 30-40 minutes until tender.
- 2. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until onion is translucent, about 5 minutes.
- 3. Add Spices: Stir in cumin, ginger, and chili powder; cook for an additional minute until fragrant.
- 4. Scoop & Blend: Remove roasted pumpkin from oven, let cool slightly, then scoop flesh into the pot. Add vegetable broth and coconut milk. Bring to a boil, then reduce to simmer.
- 5. Blend Until Smooth: Use an immersion blender or transfer to a standard blender to purée until smooth. Adjust seasoning with salt or more chili powder if desired.
- 6. Serve & Enjoy: Ladle soup into bowls and garnish with toasted pumpkin seeds or a drizzle of coconut milk. Serve with crusty bread or grilled cheese.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For added texture, reserve some pumpkin chunks before blending. - Try butternut squash or sweet potatoes as alternatives. - Store leftovers in an airtight container for up to five days; reheat gently on the stove.