Description
Persimmon and Pumpkin Soup is a warm, inviting dish perfect for chilly autumn evenings. This delightful soup combines the creamy sweetness of pumpkin with the exotic flavor of ripe persimmons, creating a comforting bowl that?s both nutritious and delicious.
Ingredients
Scale
- 1 cup pumpkin puree (canned or fresh)
- 2 ripe persimmons, peeled and chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add 2 tsp olive oil. Saut? chopped onion and minced garlic until translucent (about 5 minutes).
- Stir in pumpkin puree and vegetable broth; bring to a gentle simmer.
- Add chopped persimmons and mix well; allow flavors to meld for about 10 minutes.
- Pour in coconut milk and stir until combined; simmer for an additional 10 minutes.
- Blend the mixture until smooth, adjusting texture as desired.
- Season with salt and pepper to taste before serving hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Saut?ing/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 9g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg