Description
Pumpkin Milk Soup is the ultimate comfort food that captures the essence of fall in every warm bowl. This creamy and velvety soup combines fresh pumpkin with rich coconut milk and a blend of aromatic spices, creating a delightful dish that?s both nourishing and satisfying. Perfect for chilly evenings or festive gatherings, this versatile recipe can be served as a starter or paired with crusty bread for a hearty main course. Relish the cozy flavors that bring family and friends together with every sip!
Ingredients
Scale
- 4 cups fresh pumpkin, cubed (about 1 medium sugar pumpkin)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- Salt and pepper to taste
- Optional: Toasted pumpkin seeds for garnish
Instructions
- Prepare the Pumpkin: Cut the fresh pumpkin in half, scoop out seeds, and chop into smaller cubes.
- Saut? Aromatics: In a large pot, heat oil over medium heat. Add chopped onion and saut? until soft (about 5 minutes). Stir in minced garlic and cook for another minute.
- Add Pumpkin: Mix in cubed pumpkin and vegetable broth until covered. Bring to a simmer over medium-high heat for 20-25 minutes or until tender.
- Blend It Up: Transfer mixture to a blender or use an immersion blender to puree until smooth.
- Incorporate Coconut Milk: Return soup to pot, stir in coconut milk along with nutmeg, cinnamon, salt, and pepper. Simmer for an additional 5 minutes.
- Serve Warm: Ladle into bowls and garnish with toasted pumpkin seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 260
- Sugar: 6g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg