Description
This easy pumpkin soup recipe uses canned pumpkin purée and a blend of aromatic spices to create a creamy, flavorful dish perfect for a cozy meal. With simple ingredients like coconut milk, curry powder, and vegetable broth, this soup is both comforting and delicious, ideal for fall or any time you crave a warm, nutritious bowl.
Ingredients
Scale
Main Ingredients
- 2 cups pumpkin purée
- 1/2 small onion, finely chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 tablespoon curry powder (medium heat)
- 1 (13.5 ounce) can light coconut milk
- 1/2 tablespoon pure maple syrup (or honey)
- 1 tablespoon flour
- Salt & pepper, to taste
Instructions
- Sauté the onion: Heat olive oil in a large pot over medium-high heat. Add the finely chopped onion and cook for 5-7 minutes until translucent, letting it lightly brown if desired to enhance flavor.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add pumpkin and spices: Mix in the pumpkin purée, vegetable broth, and curry powder. Increase heat to bring the mixture to a boil.
- Simmer: Reduce the heat slightly and let the soup simmer for 5 minutes to meld flavors.
- Incorporate coconut milk and thicken: Stir in the coconut milk and maple syrup. In a separate bowl, dissolve the flour with about 1/2 cup of the soup liquid, then add this mixture back into the pot. Let the soup gently simmer for another 10 minutes to thicken.
- Season and serve: Adjust seasoning with salt and pepper to taste before serving warm.
Notes
- Use light coconut milk to keep the soup lighter but still creamy.
- You can substitute honey for maple syrup for sweetness.
- For a smoother texture, blend the soup after cooking.
- Add a pinch of cayenne for extra heat if desired.
- This soup keeps well refrigerated for up to 3 days.
