Guide To Prepare Pumpkin Soup Recipe Quick

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This velvety smooth pumpkin soup is a fall favorite for a reason. It’s warm, comforting, and bursting with the delicious flavors of pumpkin spice. Plus, it’s surprisingly easy to make at home! This recipe goes beyond the basics, offering tips and variations to customize your perfect bowl of pumpkin soup.

Ingredients:

Pumpkin soup
Pumpkin soup

1 tablespoon olive oil

  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can diced tomatoes, undrained
  • 4 cups vegetable broth
  • 4 cups cubed peeled butternut squash (or pumpkin)
  • 1 (13.5-ounce) can coconut milk (light or full-fat)
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: Pumpkin seeds, chopped fresh parsley, sour cream

  • Directions:

    1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.

    2. Add the diced tomatoes with their juices, vegetable broth, cubed butternut squash, coconut milk, ginger, cinnamon, nutmeg, and cloves. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.

    3. Using an immersion blender or a regular blender in batches, puree the soup until smooth and creamy. Season with salt and pepper to taste.

    4. Serve hot, garnished with pumpkin seeds, chopped fresh parsley, or a dollop of sour cream (optional).

    Nutrition Facts:

    (Per serving, without garnishes)

    Calories: 280

  • Fat: 14g
  • Saturated Fat: 8g
  • Carbohydrates: 32g
  • Sugar: 10g
  • Fiber: 5g
  • Protein: 4g
  • Sodium: 480mg

  • Please note: This is an approximate nutritional calculation and may vary depending on the specific ingredients used.

    Conclusion

    This easy pumpkin soup recipe is sure to become a go-to for cozy fall meals. It’s packed with flavor and nutrients, making it a delicious and healthy choice. With endless customization options, you can personalize this soup to your liking.

    FAQs

    1. Can I use fresh pumpkin instead of butternut squash?

    Absolutely! The terms “pumpkin” and “butternut squash” are often used interchangeably in recipes. You can use fresh pumpkin puree in place of the cubed squash. Use the same amount (about 4 cups) and ensure it’s cooked through before adding it to the pot.

    2. How can I make this soup vegan?

    Simply swap the coconut milk for another plant-based milk, such as almond milk or oat milk. Additionally, omit the sour cream garnish if using.

    3. What other spices can I add to this soup?

    Feel free to experiment with different spices! A pinch of cayenne pepper adds a touch of heat, while a sprinkle of curry powder introduces a warm, earthy flavor.

    4. How can I thicken the soup?

    If your soup seems too thin after blending, you can simmer it for a few additional minutes to allow some of the liquid to evaporate. Alternatively, add a tablespoon of cornstarch mixed with a little water to create a slurry. Slowly whisk the slurry into the soup and cook until thickened.

    5. Can I freeze leftover pumpkin soup?

    Yes! This soup freezes beautifully. Allow the soup to cool completely, then portion it into airtight containers. Frozen pumpkin soup will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.