Easy Pumpkin Soup with Coconut Cream (diabetic)
Printed from Inclusive Kitchen — Easy Pumpkin Soup with Coconut Cream
As the leaves turn and the air gets crisp, nothing says fall quite like a warm bowl of pumpkin soup. This Easy Pumpkin Soup with Coconut Cream is not only a delightful way to embrace the season but also a diabetic-friendly option that doesn’t skimp on flavor. With its rich, velvety texture and subtle sweetness from the pumpkin, this soup is a hug in a bowl. Plus, the addition of coconut cream adds a tropical twist that will have you dreaming of sandy beaches instead of falling leaves.
Historically, pumpkin soup has roots in various cultures, with Native Americans being among the first to utilize this versatile gourd. They would roast and boil pumpkins, creating dishes that celebrated the harvest. Today, we’ve taken that tradition and adapted it for modern dietary needs, ensuring that everyone can enjoy this classic dish without compromising on taste or health.
To make this soup even more appealing, we’ve swapped out traditional cream for coconut cream, which not only enhances the flavor but also keeps the sugar content low. This recipe is perfect for those looking to indulge in a comforting meal without the guilt. And let’s be honest, who wouldn’t want to cozy up with a bowl of soup that tastes like a warm hug? Just be careful not to spill it on your favorite sweater—soup stains are notoriously hard to get out!
So, grab your favorite pot and let’s get cooking! This Easy Pumpkin Soup with Coconut Cream is sure to become a staple in your fall repertoire. It’s simple, satisfying, and a wonderful way to celebrate the flavors of the season while keeping your health in check. Enjoy it as a starter or pair it with a crisp salad for a complete meal. Either way, you’ll be glad you made it!
Ingredients
- 15 oz pumpkin puree
- 1 cup coconut cream
- 4 cups vegetable broth
- 1 medium onion
- 3 cloves garlic
- 1 tbsp ginger
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp olive oil
Instructions
- Start by gathering your ingredients and equipment. You will need a large pot, a cutting board, a sharp knife, and an immersion blender for this recipe.
- Heat the olive oil in the large pot over medium heat. Once the oil is shimmering, add the chopped onion and sauté for about 5 minutes until it becomes translucent and fragrant.
- Add the minced garlic and grated ginger to the pot. Sauté for an additional 1-2 minutes, stirring frequently to prevent burning, until the mixture is aromatic.
- Stir in the pumpkin puree, vegetable broth, cinnamon, nutmeg, salt, and black pepper. Mix well to combine all the ingredients, ensuring the pumpkin is fully incorporated.
- Bring the mixture to a gentle simmer over medium heat. Allow it to cook for about 15-20 minutes, stirring occasionally, until the flavors meld together.
- After simmering, remove the pot from heat. If you prefer a smoother texture, use an immersion blender to puree the soup directly in the pot until creamy.
- If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Blend until smooth, then return to the pot.
- Stir in the coconut cream and return the pot to low heat. Allow the soup to warm through for about 5 minutes, stirring occasionally.
- Taste the soup and adjust seasoning if necessary. You can add more salt, pepper, or even a pinch of cayenne for a little heat.
- Once heated, ladle the soup into bowls and garnish with a swirl of additional coconut cream or a sprinkle of cinnamon if desired.
- Serve the soup warm, and enjoy it with a side of whole grain bread or a fresh salad for a complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Nutrition (per serving)
- Calories: 180
- Carbs g: 22
- Protein g: 3
- Fat g: 9
- Sugar g: 3
