Creamy Pumpkin Soup
Silky, golden pumpkin soup is the essence of autumn comfort in a bowl. Lightly spiced and naturally sweet, it is cozy yet elegant. A swirl of cream and toasted seeds make it special.
- ⏱ 45 min
- 📊 easy
- 🍽 Family
Ingredients
- 1 kg pumpkin or squash
- 1 + 3 cloves onion and garlic
- 700 ml vegetable broth
- 150 ml coconut milk or cream
- a pinch nutmeg
Instructions
- Peel and cube the pumpkin, toss with oil, and roast at 200C (400F) until tender and caramelized, about 25 minutes.
- Saute the onion and garlic in a pot until soft.
- Add the roasted pumpkin and the broth and simmer 10 minutes.
- Blend until completely smooth in safe batches.
- Return to the pot and stir in the coconut milk or cream and a pinch of nutmeg.
- Warm gently, season, and serve with toasted seeds and a swirl of cream.
💡 Chef's tip
Blend the soup in safe batches, filling the blender only halfway with the hot liquid to avoid splatter.
Roasting the pumpkin instead of boiling it concentrates the sweetness and adds a subtle caramelized depth that a plain simmer cannot match.
Nutrition (per serving)
- Calories: 200 kcal
- Protein: 4 g
- Carbs: 24 g
- Fat: 11 g
