- easy
- easy
This creamy pumpkin soup is a delicious way to repurpose your leftover Halloween pumpkins. This comforting dish blends the natural sweetness of cooked pumpkin with aromatic spices creating a velvety texture that warms the soul. Try this delicious pumpkin soup recipe out for yourself today! See method
What you’ll need
Ingredients
- 1 kg pumpkin, peeled and diced
- 2 medium carrots, peeled and chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 litre vegetable stock
- 200 ml coconut milk
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- Pumpkin seeds and fresh coriander for garnish
Utensils
- Large pot
- Wooden spoon
- 1 large onion, chopped
- Kitchen knife
- Chopping board
- Immersion blender
- Ladle
Method
- Prepare the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until they are soft and translucent.
- Add the spices: Stir in the ground cumin, ground coriander, and ground nutmeg. Cook for another minute until the spices are fragrant.
- Cook the vegetables: Add the diced pumpkin and chopped carrots to the pot. Pour in the vegetable stock and bring to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
- Blend the soup: Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
- Add the coconut milk: Stir in the coconut milk and season with salt and pepper to taste. Let the soup simmer for another 5 minutes.
- Serve: Ladle the soup into bowls and garnish with pumpkin seeds and fresh coriander.
