Description
A creamy and flavorful roasted pumpkin soup, perfect for chilly days and cozy nights.
Ingredients
- 2 cups pumpkin puree
- 1 cup vegetable broth
- 1 cup coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Olive oil for sautéing
- Pumpkin seeds for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
- Stir in the pumpkin puree, vegetable broth, coconut milk, ginger, cinnamon, salt, and pepper.
- Bring the mixture to a simmer and cook for about 20 minutes, stirring occasionally.
- Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
- Adjust seasoning as necessary and serve warm, garnished with pumpkin seeds if desired.
Notes
For a thicker soup, add more pumpkin puree or reduce the vegetable broth. Spice it up with red pepper flakes or jalapeños if desired.