Pumpkin Spice Harvest Soup
Warm up with this luscious pumpkin soup, perfectly spiced with nutmeg and ginger. Silky smooth and creamy, it combines roasted pumpkin and sautéed onions for a comforting bowl of fall flavors. Serve it with crusty bread for a heavenly meal that captures the essence of autumn in every spoonful!
ingredients
- 2 cups roasted pumpkin, pureed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon olive oil
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- Salt and pepper to taste
- Fresh cilantro or pumpkin seeds for garnish
steps
- 1.
Preheat your oven to 400°F. Cut the pumpkin in half, remove the seeds, and place it cut-side down on a baking sheet. Roast for 30-40 minutes or until tender.
- 2.
Once roasted, let the pumpkin cool, then scoop out the flesh and puree it until smooth.
- 3.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 4.
Stir in the minced garlic, nutmeg, and ginger; cook for an additional minute until fragrant.
- 5.
Pour in the vegetable broth and allow it to come to a simmer.
- 6.
Add the pumpkin puree and coconut milk; stir well and simmer for 10-15 minutes, allowing the flavors to meld.
- 7.
Season with salt and pepper to taste. If you prefer a smoother texture, blend the soup using an immersion blender.
- 8.
Serve hot, garnished with fresh cilantro or pumpkin seeds for added crunch.
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