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Cozy Harvest Pumpkin Soup

A warm and comforting pumpkin soup, perfect for fall days and busy weeknights. Easy to make and delicious!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium pumpkin (about 2-3 pounds)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1 cup coconut milk (or heavy cream for a richer taste)
  • Fresh parsley or pumpkin seeds for garnish (optional)

Method
 

Preparation
  1. Start by cutting the pumpkin in half. Scoop out the seeds and cut the pumpkin into manageable chunks.
Cooking
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic. Sauté until soft and fragrant, about 3-5 minutes.
  2. Add the pumpkin chunks into the pot and pour in the vegetable broth. Season with cinnamon, nutmeg, salt, and pepper. Bring it to a simmer and let it cook until the pumpkin is tender, about 20-25 minutes.
Blending
  1. Turn off the heat and let the mixture cool slightly. Use an immersion blender to blend everything until smooth and creamy.
Finishing Touches
  1. Stir in the coconut milk or heavy cream, and adjust seasoning as needed.
Serving
  1. Ladle your soup into bowls, garnishing with fresh parsley or roasted pumpkin seeds. Enjoy!

Notes

For quicker preparation, you can use canned pumpkin puree. Adjust seasoning accordingly. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.