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pumpkin spiced soup recipe

Pumpkin-Spiced Potato Soup with Toasted Pepitas

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 measuring cup set
  • 1 Knife
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 Baking Tray
  • 1 Small skillet

Ingredients
  

  • 2 tablespoon olive oil
  • 1 onion medium, chopped
  • 3 clove garlic minced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 4 cup vegetable broth
  • 2 cup potatoes peeled and cubed
  • 1 cup pumpkin puree
  • 1 cup coconut milk
  • salt to taste
  • pepper to taste
  • 1/2 cup pepitas
  • 1 tablespoon maple syrup

Instructions
 

  • Heat olive oil in a large pot over medium heat and sauté onion and garlic until translucent.
  • Stir in cinnamon and nutmeg and cook for 1 minute until fragrant.
  • Add vegetable broth and potatoes, bringing the mixture to a boil.
  • Reduce heat and simmer for 20 minutes, or until potatoes are tender.
  • Stir in pumpkin puree and coconut milk and cook for another 5 minutes.
  • Use a blender or immersion blender to purée the soup until smooth.
  • Season with salt and pepper to taste.
  • In a small skillet, toast pepitas over medium heat until golden and fragrant.
  • Drizzle maple syrup over toasted pepitas and let them cool.
  • Serve soup hot, garnished with maple-toasted pepitas.

Notes

For extra flavor, consider roasting the cubed potatoes before adding them to the soup to enhance their natural sweetness. Adjust the consistency of the soup by adding more vegetable broth if it's too thick for your preference. If you prefer a spicier soup, add a pinch of cayenne pepper during the cooking process.
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