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Velvety Pumpkin Soup

This pumpkin soup is made by simmering pumpkin flesh with fragrant herbs and coconut milk, creating a smooth, rich, and velvety consistency. The soup is finished with gentle blending, resulting in a creamy, golden-orange dish with a luscious texture and warm aroma. It’s cooked slowly to deepen flavors and topped with optional garnishes for a cozy presentation.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: comfort food, Fall
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small butternut pumpkin or sugar pumpkin peeled, seeded, and chopped
  • 1 can coconut milk full-fat preferred
  • 1 tablespoon olive oil for sautéing
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground ginger dried or fresh grated
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • to taste salt and pepper for seasoning
  • 1 cup vegetable broth optional, for thinning

Equipment

  • Large pot or saucepan
  • Immersion blender or regular blender

Method
 

  1. Heat the large pot over medium heat and add the olive oil. Once shimmering, add the diced onion and sauté until translucent and fragrant, about 3-4 minutes, stirring occasionally.
  2. Add the minced garlic, ground ginger, cinnamon, and nutmeg to the onions. Cook for about 30 seconds until the spices are fragrant, filling your kitchen with warm aroma.
  3. Stir in the chopped pumpkin, coating it with the fragrant onion and spices. Cook for 2-3 minutes, allowing the pumpkin to start softening and absorbing the flavors.
  4. Pour in the coconut milk, stirring well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, covering the pot and cooking for about 20 minutes, until the pumpkin is tender and easily mashed.
  5. Once cooked, remove the pot from heat. Carefully blend the soup using an immersion blender directly in the pot until smooth and velvety. Alternatively, transfer the mixture to a blender in batches, blending until creamy, then return to the pot.
  6. If the soup is too thick, gently stir in the vegetable broth to loosen it to your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
  7. Warm the soup over low heat for a few more minutes, stirring gently, until it’s heated through and fragrant. Serve hot, garnished with a drizzle of coconut milk or fresh herbs if desired.

Notes

Use an immersion blender for easiest and most seamless blending. Adjust thickness with broth or coconut milk. Garnish with herbs or a swirl of coconut milk for presentation.