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–+ servings
creamy pumpkin squash soup

Pumpkin Squash Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender
  • 1 Ladle
  • 1 Knife
  • 1 Cutting board
  • 1 Wooden spoon

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 medium pumpkin peeled, seeded, and cubed
  • 1 medium butternut squash peeled, seeded, and cubed
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper optional
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and minced garlic to the pot and sauté until the onion is translucent.
  • Add cubed pumpkin and squash to the pot and stir well.
  • Pour in the vegetable broth and bring the mixture to a boil.
  • Reduce heat to low and let it simmer for 20 minutes or until the pumpkin and squash are tender.
  • Remove the pot from heat and allow it to cool slightly.
  • Transfer the soup in batches to a blender and blend until smooth.
  • Return the blended soup to the pot on low heat.
  • Stir in coconut milk, salt, black pepper, cinnamon, nutmeg, and cayenne pepper.
  • Cook for 5 more minutes to heat through, stirring occasionally.
  • Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

For the best flavor, use fresh pumpkin and squash and be sure to blend the soup thoroughly for a smooth consistency. Adjust the spices according to your preference, and consider serving with crusty bread for a complete meal. If desired, substitute coconut milk with heavy cream for a richer taste.
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