Creamy Pumpkin Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups pumpkin puree
- 3 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons maple syrup
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the pumpkin puree and vegetable broth to the pot and mix well.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the coconut milk, ground cinnamon, ground nutmeg, salt, and black pepper.
- Use a blender or immersion blender to puree the soup until smooth.
- Stir in the maple syrup and adjust seasoning to taste.
- Let the soup rest for 5 minutes before serving.
Notes
For an even richer flavor, you can roast fresh pumpkin instead of using canned pumpkin puree. Simply cut the pumpkin into chunks, roast until tender, then puree before adding to the soup. Adjust the spice levels to your preference and consider adding a pinch of cayenne for a hint of heat. Garnish with toasted pumpkin seeds or a dollop of sour cream for added texture and flavor.
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