Description
This creamy pumpkin soup is a comforting and delicious dish perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece of ginger, grated
- 2 cups pumpkin puree (or roasted pumpkin cubes)
- 1 medium carrot, peeled and chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon turmeric
- Salt and black pepper to taste
- 3 cups vegetable broth or water
- 1/2 cup coconut milk or heavy cream
- Juice of 1/2 lemon or lime
- Fresh cilantro or parsley for garnish
- Optional toppings: grilled paneer cubes, croutons, roasted pumpkin seeds
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add chopped onions and sauté until translucent (about 5 minutes). Stir in garlic and ginger; cook for 1–2 minutes until fragrant.
- Sprinkle in cumin, coriander, paprika, cayenne, turmeric, salt, and pepper. Toast spices with aromatics for 1–2 minutes.
- Add pumpkin puree and chopped carrot, stirring to coat. Pour in vegetable broth, bring to a boil, then reduce heat. Cover and simmer for 15–20 minutes until carrots are soft.
- Blend the soup using an immersion blender or transfer to a countertop blender. Blend until smooth and creamy.
- Return the soup to the pot if blended separately. Stir in coconut milk or cream and lemon juice. Simmer for 2–3 more minutes. Adjust seasoning.
- Serve hot with your favorite garnish: crispy paneer, croutons, seeds, and herbs.
Notes
- This soup can be stored in an airtight container in the refrigerator for up to 5 days.
- For extra creaminess, you can add more coconut milk or cream.
- Feel free to adjust the spices according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 20mg