Easy Pumpkin Soup with Coconut Cream (classic)
Printed from Inclusive Kitchen — Easy Pumpkin Soup with Coconut Cream
As the leaves turn and the air grows crisp, there's nothing quite like a warm bowl of pumpkin soup to usher in the autumn season. This Easy Pumpkin Soup with Coconut Cream is a classic recipe that marries the earthy sweetness of pumpkin with the luxurious creaminess of coconut milk. The result is a velvety soup that is both comforting and sophisticated, perfect for a cozy dinner or a festive gathering.
Historically, pumpkin soup has roots in various cultures, from the Native American tribes who first cultivated pumpkins to the French who popularized it in their culinary repertoire. This version embraces the traditional elements while adding a touch of tropical flair with coconut cream, making it a delightful twist on a beloved classic. It’s like a warm hug in a bowl, but without the awkwardness of actually hugging a bowl.
To make this soup, you’ll need a few simple ingredients, most of which you may already have in your pantry. The combination of onion, garlic, and ginger creates a fragrant base, while the pumpkin provides a natural sweetness that pairs beautifully with the coconut cream. This soup is not only delicious but also incredibly easy to prepare, making it a go-to recipe for busy weeknights or when you want to impress guests without spending hours in the kitchen.
Serve this soup with a sprinkle of toasted pumpkin seeds or a drizzle of extra coconut cream for an elegant touch. It’s a dish that embodies the essence of fall and is sure to warm your heart and soul. So grab your favorite soup pot and let’s get cooking!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 15 ounces pumpkin puree
- 4 cups vegetable broth
- 1 cup coconut cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup pumpkin seeds
Instructions
- Gather your equipment: a large pot, a cutting board, a sharp knife, and an immersion blender (or a regular blender). This will make your life much easier when it comes to blending the soup.
- Heat 2 tablespoons of olive oil in the large pot over medium heat. Once the oil shimmers, add 1 medium chopped onion and sauté for about 5 minutes until it becomes translucent and fragrant.
- Add 3 minced garlic cloves and 1 tablespoon of freshly grated ginger to the pot. Sauté for an additional 2 minutes, stirring frequently to prevent burning. This aromatic base is crucial for building flavor.
- Stir in 15 ounces of pumpkin puree, mixing well with the onion, garlic, and ginger. Cook for about 2 minutes to enhance the pumpkin's natural sweetness.
- Pour in 4 cups of vegetable broth, stirring to combine all the ingredients. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer.
- Season the soup with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Taste and adjust the seasoning as needed; remember, you can always add more, but you can’t take it out!
- Let the soup simmer for about 20 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking, and enjoy the delightful aroma filling your kitchen.
- After 20 minutes, remove the pot from heat. If using a regular blender, let the soup cool slightly before blending in batches until smooth. If using an immersion blender, blend directly in the pot until creamy.
- Once blended, return the pot to low heat and stir in 1 cup of coconut cream. This will add a rich, creamy texture and a hint of tropical flavor.
- Allow the soup to heat through for about 5 minutes, stirring occasionally. Be careful not to let it boil after adding the coconut cream, as it can curdle.
- While the soup is warming, toast 0.25 cup of pumpkin seeds in a dry skillet over medium heat for about 3-5 minutes until golden and fragrant. This adds a delightful crunch.
- Serve the soup hot, garnished with toasted pumpkin seeds and an extra drizzle of coconut cream if desired. Enjoy your cozy bowl of autumn goodness!
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
- For a fun twist, consider adding a pinch of nutmeg or cinnamon to the soup for a warm spice note. Just remember, a little goes a long way!
Nutrition (per serving)
- Calories: 250
- Carbs g: 30
- Protein g: 4
- Fat g: 12
- Sugar g: 5
