Spiced Pumpkin Soup (Print)

Velvety pumpkin blended with warming spices and coconut milk for cozy autumn meals.

# What You Need:

01 - 2.2 pounds pumpkin, peeled, seeded, and diced

02 - 1 medium onion, chopped

03 - 2 cloves garlic, minced

04 - 1 medium carrot, peeled and diced

05 - 4.2 cups vegetable broth

06 - 3/4 cup coconut milk

07 - 1 teaspoon ground cumin

08 - 1/2 teaspoon ground coriander

09 - 1/2 teaspoon ground cinnamon

10 - 1/4 teaspoon ground nutmeg

11 - 1/4 teaspoon cayenne pepper (optional)

12 - Salt and freshly ground black pepper, to taste

13 - 2 tablespoons toasted pumpkin seeds

14 - Fresh coriander or parsley, chopped

01 - Heat a splash of olive oil in a large pot over medium heat. Add chopped onion and diced carrot. Cook for 5 minutes until softened.

02 - Add minced garlic along with ground cumin, coriander, cinnamon, nutmeg, and cayenne pepper. Cook for 1 minute until fragrant.

03 - Stir in the diced pumpkin and cook for 2 minutes to combine flavors.

04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes until pumpkin and carrot are tender.

05 - Remove from heat and blend the soup until smooth using an immersion blender or by processing in batches in a countertop blender.

06 - Stir in coconut milk and gently reheat if needed. Season with salt and pepper to taste.

07 - Ladle the soup into bowls and garnish with toasted pumpkin seeds and fresh herbs.

01 -

It gently wraps you in the warmth of carefully chosen spices, like sharing a secret family remedy.
The smooth texture combined with subtle heat makes it a favorite for quick comfort without fuss.

02 -

Roasting the pumpkin beforehand gives a sweeter and deeper flavor that surprises many at first try.
Adding cayenne pepper is optional but even a pinch unlocks a subtle heat that balances the sweetness perfectly.

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