There’s nothing quite like a warm bowl of soup on a crisp fall day, and pumpkin soup is the perfect way to celebrate the season. This easy recipe uses canned pumpkin and coconut milk to create a creamy and flavorful soup that’s sure to be a hit with your family and friends. Whether you’re looking for a quick weeknight dinner or an impressive appetizer for your next dinner party, this pumpkin soup is a must-try.
Ingredients:
- 1 can (15 ounces) pumpkin puree
- 1 can (13.5 ounces) coconut milk
- 1 cup vegetable broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and cook until the onion is soft and translucent.
- Add the pumpkin puree, coconut milk, vegetable broth, ginger, cinnamon, nutmeg, and cloves to the pot, and stir to combine.
- Bring the soup to a simmer, and cook for 10-15 minutes, stirring occasionally.
- Remove the soup from the heat, and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and puree in batches.
- Season the soup with salt and pepper to taste, and serve hot.
Nutritional Information:
Serving Size: 1 cup
Calories: 240
Fat: 21g
Carbohydrates: 11g
Fiber: 2g
Protein: 3g
Cooking Time:
Total Time: 25 minutes
Equipment:
- Large pot
- Immersion blender or regular blender
Serving Suggestions:
This pumpkin soup is delicious on its own, but you can also serve it with a dollop of sour cream, a sprinkle of chopped fresh herbs, or some croutons for added texture. It pairs well with a crusty bread or a light salad for a complete meal.
Variations:
There are many ways to customize this pumpkin soup to your liking. Here are a few ideas:
- Add a can of chickpeas or white beans for added protein and fiber.
- Swap out the vegetable broth for chicken broth for a meatier flavor.
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Top the soup with roasted pumpkin seeds or chopped nuts for added crunch.
Substitutions:
If you don’t have all the ingredients on hand, there are a few substitutions you can make:
- Replace the coconut milk with heavy cream or half-and-half for a richer soup.
- Use fresh pumpkin instead of canned if you have it available.
- Substitute chicken or beef broth for vegetable broth if that’s what you have on hand.
Storage:
This pumpkin soup will keep in the refrigerator for up to 4 days. To reheat, simply warm it up on the stove over medium heat until heated through.
Tips:
- Be sure to use pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- If you’re using a regular blender to puree the soup, be sure to let it cool slightly before blending, and work in batches to avoid splatters.
- If the soup is too thick for your liking, you can add a little more vegetable broth or coconut milk to thin it out.
Notes:
This recipe is vegetarian, vegan, and gluten-free.
Frequently Asked Questions:
Q: Can I freeze this pumpkin soup?
A: Yes, you can freeze this soup for up to 3 months. Thaw it in the refrigerator overnight, and reheat on the stove over medium heat until heated through.
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin if you have it available. Peel and chop the pumpkin into small pieces, and cook it in the pot with the onion and garlic until it’s tender. Then proceed with the recipe as written.
Q: Can I use a different type of milk instead of coconut milk?
A: Yes, you can use any type of milk you like, such as almond milk, cashew milk, or dairy milk. Keep in mind that this will change the flavor of the soup slightly.
Final Thoughts:
This easy pumpkin soup with canned pumpkin and coconut milk is a delicious and comforting fall recipe that’s perfect for any occasion. With its creamy texture and warm spices, it’s sure to become a new favorite in your household. Give it a try and let us know what you think!