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- 1 medium pumpkin, peeled and cut - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 carrot, diced - 1 stalk celery, diced - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon ground coriander - ½ teaspoon ground ginger - Salt and freshly cracked pepper - 2 tablespoons extra-virgin olive oil - ¼ cup coconut milk - Fresh cilantro or parsley for garnish When I make savory pumpkin soup, I love using fresh ingredients. The pumpkin gives the soup a rich, sweet flavor. Start with a medium pumpkin, about 3 to 4 pounds. Peel it, seed it, and cut it into cubes. It’s the star of the dish. Next up is the onion. A medium onion, finely chopped, adds depth to the base. I always use garlic—two cloves, minced—to enhance the aroma and flavor. The carrot and celery add sweetness and crunch. Dice one carrot and one stalk of celery, and you’re all set. For the broth, I prefer vegetable broth. Four cups will give the soup a nice body without overpowering the pumpkin. Now, let’s talk spices. Ground cumin and coriander are my favorites for this recipe. Each spice adds warmth and complexity. I use one teaspoon of each. A half teaspoon of ground ginger adds a gentle zing. Don’t forget to season with salt and freshly cracked pepper to taste. If you want to take it up a notch, you can add some optional ingredients. I like to drizzle in two tablespoons of extra-virgin olive oil for richness. A quarter cup of coconut milk adds a creaminess that makes the soup feel luxurious. Finally, fresh cilantro or parsley makes a great garnish. It adds color and a fresh taste. For the full recipe, check out the details above. This ingredient list will help you create a comforting and nutritious meal. Enjoy the warmth of savory pumpkin soup! - Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. - Add 1 medium onion, finely chopped, and sauté for about 5 minutes. - Once the onion is soft and clear, add 2 cloves of minced garlic. - Then, stir in 1 diced carrot and 1 diced stalk of celery. - Cook these vegetables for about 3 to 4 minutes, stirring often. - Next, add 1 medium pumpkin, cut into 1-inch cubes. - Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and ½ teaspoon of ground ginger. - Stir everything together and cook for another 5 minutes until the spices smell great. - Pour in 4 cups of vegetable broth, covering the pumpkin and veggies. - Turn the heat to high and bring the mix to a boil. - Once boiling, lower the heat to let it simmer for 20 to 25 minutes. - Check the pumpkin; it should be soft enough to poke with a fork. - Use an immersion blender to puree the soup right in the pot. - If you prefer, you can use a traditional blender in batches. - Stir in ¼ cup of coconut milk for a rich, creamy flavor. - Taste your soup and add salt and freshly cracked pepper as needed. - If the soup is too thick, slowly mix in more broth or water. - Let it simmer for an extra 5 minutes to blend the flavors well. - Serve the soup hot, garnished with fresh cilantro or parsley. For the full recipe, check the section above! To make your savory pumpkin soup even better, try adding spices. Nutmeg brings warmth, while cayenne adds a kick. A little goes a long way, so start small. You can also use homemade vegetable broth. This makes a richer taste that you will love. If you want a creamier soup, blend it longer. Do not rush this step; a smooth texture makes the soup feel cozy. To change the thickness, add broth slowly. This way, you control how thick or thin you want your soup. Presentation matters! A drizzle of coconut milk on top adds flair and creaminess. You can also serve the soup with crusty bread or croutons. This adds a nice crunch and makes the meal complete. For the full recipe, check the earlier section. {{image_4}} You can switch things up by using different veggies. Swap pumpkin for butternut squash or sweet potatoes. Both options add natural sweetness and creaminess. You can also add greens like spinach or kale. These greens boost nutrition and add color to your soup. If you want a vegan option, use coconut milk. It gives the soup a rich and creamy texture without dairy. You can also try nut-based creams. They add creaminess and flavor while keeping it dairy-free. For a twist, create a spiced version using chili powder. It adds warmth and a bit of heat. You can also add a splash of apple cider. This gives a sweet touch that balances the earthy pumpkin flavor. Store your savory pumpkin soup in an airtight container. It will stay fresh for up to 5 days. When you reheat, do it gently on the stove. This helps keep the soup's great texture. If you want to save some for later, freeze the soup. Use portioned containers for easy meals. It tastes best when eaten within 3 months of freezing. When it's time to eat your frozen soup, thaw it overnight in the refrigerator. Reheat it on medium heat. If it seems too thick, add a little broth until it reaches the right consistency. To make your savory pumpkin soup thicker, you can add more pumpkin. Another option is to use a potato. Simply peel and cut a potato into small pieces and cook it along with the pumpkin. This will help create a creamy texture without using extra cream. The potato adds a nice taste and keeps the soup healthy. Yes, you can use canned pumpkin for this recipe. I suggest using about 15 ounces of canned pumpkin. Just adjust the broth to keep the right texture. Canned pumpkin is convenient and still gives great flavor. It saves time and makes cooking easier. You can pair pumpkin soup with a salad, sandwich, or crusty bread for a complete meal. A fresh green salad adds a nice crunch. A grilled cheese sandwich complements the soup's warmth. Crusty bread is perfect for dipping! Each option adds flavor and makes your meal even more enjoyable. This blog post walked you through making a tasty pumpkin soup. We covered the main ingredients, spices, and optional additions to elevate flavor. I shared step-by-step cooking instructions, along with helpful tips to enhance taste and texture. You also learned about variations and storage methods to keep leftovers fresh. Now, grab your ingredients and give this soup a try. Enjoy the warmth and comfort it brings!

Savory Pumpkin Soup

Warm up this season with a deliciously creamy savory pumpkin soup that's easy to make and bursting with flavor! This recipe features fresh pumpkin, aromatic spices, and a touch of coconut milk for richness. Perfect for cozy evenings, it's a healthy dish that anyone can whip up in just 50 minutes. Ready to impress your taste buds? Click through to explore this comforting soup recipe and discover the joy of cooking with pumpkin!
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Ingredients
  

1 medium pumpkin (approximately 3 to 4 pounds), peeled, seeded, and cut into 1-inch cubes

1 medium onion, finely chopped

2 cloves garlic, minced

1 carrot, diced into small pieces

1 stalk celery, diced

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground ginger

Salt and freshly cracked pepper to taste

2 tablespoons extra-virgin olive oil

¼ cup coconut milk (for richness and creaminess)

Fresh cilantro or parsley, finely chopped, for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Once it shimmers, add the chopped onion. Sauté the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent.

    Add the minced garlic, diced carrot, and diced celery to the pot. Continue to cook for an additional 3-4 minutes, stirring frequently, until the vegetables are just tender but still vibrant.

      Add the cubed pumpkin to the pot, along with the ground cumin, ground coriander, and ground ginger. Stir everything together thoroughly and cook for another 5 minutes, allowing the spices to become fragrant and infuse the pumpkin and vegetables.

        Pour in the vegetable broth, ensuring all the pumpkin and vegetables are fully submerged. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low and allow it to simmer uncovered for 20-25 minutes, or until the pumpkin is fork-tender.

          Once the pumpkin is cooked through, use an immersion blender to puree the soup directly in the pot until completely smooth and creamy. (If using a traditional blender, blend in batches, being careful to allow steam to escape as you blend.)

            Stir in the coconut milk, mixing until well combined for an extra layer of creaminess. Taste and season with salt and freshly cracked pepper to your liking. If you desire a thinner soup, slowly add more vegetable broth or water until the desired consistency is reached.

              Allow the soup to simmer for an additional 5 minutes to meld the flavors together beautifully.

                To serve, ladle the hot soup into bowls and sprinkle with freshly chopped cilantro or parsley, adding a bright touch and flavor contrast.

                  - Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4