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Easy Pumpkin Soup

A warm, comforting bowl of creamy pumpkin soup perfect for fall evenings, made with pumpkin puree, spices, and coconut milk.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups pumpkin puree
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk Can substitute with cream for a richer taste
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • Salt and pepper to taste Start with a little and add more as needed
  • 2 tbsp olive oil For sautéing

Method
 

Preparation and Cooking
  1. In a large pot, heat about 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
  2. Stir in the minced garlic and continue to cook for another minute, until fragrant.
  3. Pour in the pumpkin puree and mix well with the sautéed onions and garlic.
  4. Gradually add the vegetable broth, stirring to combine all ingredients.
  5. Sprinkle in the ground cinnamon, nutmeg, salt, and pepper. Give it a good stir.
  6. Increase the heat slightly and bring everything to a gentle simmer. Allow it to cook for about 15 minutes, stirring occasionally.
  7. Once the flavors have melded together, stir in the coconut milk for a creamy finish. Allow to simmer for another 5 minutes.
  8. If you prefer a silky smooth texture, use an immersion blender to puree the soup until it’s creamy. Alternatively, you can leave it chunky for a heartier version.
  9. Give your soup a taste and adjust the seasoning if needed before serving hot.

Notes

Can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat over medium heat on the stovetop, adding broth or water to thin if needed.