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- 1 medium pumpkin (3-4 pounds), peeled and cubed - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 medium carrot, diced small - 1 stalk celery, diced - 4 cups vegetable broth - 1 cup full-fat coconut milk - 1 teaspoon ground cumin - 1 teaspoon ground ginger - 1/2 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - Salt and freshly ground black pepper - Fresh parsley or cilantro for garnish - 2 tablespoons extra virgin olive oil Making savory pumpkin soup starts with fresh ingredients. First, choose a medium pumpkin, about 3-4 pounds. This size is just right for a warm bowl of goodness. Peel and cube the pumpkin before cooking. A good onion adds great flavor, so chop one finely. Garlic enhances the taste, so don't skip the two cloves. Next, you'll need a medium carrot and a stalk of celery. Dice them small to help them cook evenly. For the base, use four cups of vegetable broth. This is key for a rich flavor. Finally, to give the soup its creamy texture, use one cup of full-fat coconut milk. As for spices, ground cumin and ginger create a warm flavor. Adding half a teaspoon of ground cinnamon and nutmeg gives depth. Season with salt and freshly ground black pepper to your taste. Lastly, fresh herbs like parsley or cilantro make a great garnish. Drizzle with two tablespoons of extra virgin olive oil for a touch of richness. For the full recipe, visit the [Full Recipe]. - Heat olive oil in a large pot over medium heat. - Sauté onions, garlic, carrots, and celery until soft. Start by heating the olive oil in your pot. This step helps to build flavor. Add the chopped onion and let it cook for about 2-3 minutes. It should turn translucent. Next, add the minced garlic, diced carrot, and diced celery. Cook these for about 5-7 minutes until they are soft and smell great. - Add pumpkin cubes and sauté. - Pour in vegetable broth and add spices. Now, stir in the pumpkin cubes. Cook them for about 5 minutes. This helps the pumpkin mix well with the other veggies. After that, pour in the vegetable broth. Add the ground cumin, ginger, cinnamon, nutmeg, salt, and pepper. Stir everything together. Let this mixture come to a gentle boil, then reduce the heat and cover the pot. Let it simmer for about 25-30 minutes or until the pumpkin is fork-tender. - Simmer until pumpkin is fork-tender. - Blend the soup until smooth. Once the pumpkin is tender, it’s time to blend the soup. Use an immersion blender to puree it until smooth. If you don’t have one, carefully transfer the soup in batches to a regular blender. Blend until silky and return it to the pot. - Stir in coconut milk. - Adjust seasoning to taste. Place the soup back on low heat. Stir in the full-fat coconut milk and let it warm up for about 5-10 minutes. Taste the soup at this point. Adjust the seasoning with more salt and pepper if needed. Try this full recipe for delicious savory pumpkin soup. To boost the flavor of your savory pumpkin soup, consider adding these seasonings: - A pinch of cayenne for heat - A squeeze of fresh lemon juice for brightness - A dash of smoked paprika for depth For better texture, roast the pumpkin before adding it to the pot. This step caramelizes the natural sugars, adding a rich flavor. Also, avoid over-blending to keep some texture in your soup. Pair this soup with warm, crusty bread or a fresh salad for a complete meal. Serve it in deep bowls to keep it warm. You can also drizzle extra coconut milk on top for a lovely swirl. A sprig of fresh parsley or cilantro adds color and freshness. You can make this soup in a slow cooker. Just add all ingredients and cook on low for 6-8 hours. This method deepens the flavors beautifully. If you use a traditional blender, a high-speed model works best for pureeing. It gives you that smooth, creamy finish. {{image_4}} You can easily change up the vegetables in this soup. Try using sweet potatoes or butternut squash instead of pumpkin. Both add a nice sweetness. For a lighter soup, replace coconut milk with almond milk or cashew cream. These options keep your dish creamy without the dairy. You can enhance the flavor by adding spices. Try a pinch of cayenne for heat or smoked paprika for depth. Fresh herbs like thyme or rosemary can also add a nice touch. If you want a regional twist, consider adding curry powder for an Indian flair or chili powder for a Mexican vibe. Experimenting with spices can give your soup a whole new taste! Garnishing your soup can make it even better. Top with roasted pumpkin seeds or a drizzle of olive oil for extra crunch. You can serve it with crusty bread or a green salad for a complete meal. For protein, add grilled chicken or chickpeas. These additions will make your soup filling and hearty. To store leftovers, let the soup cool to room temperature. Then, transfer it to an airtight container. This helps keep it fresh. You can store Savory Pumpkin Soup in the fridge for about 3 to 5 days. Just make sure to seal it well to prevent any odors from other foods. If you want to save it longer, freezing is a great option. Use freezer-safe containers or bags. Leave space at the top, as the soup will expand when frozen. You can freeze the soup for up to 3 months. To thaw, move it to the fridge overnight or use the microwave. When reheating, do it slowly on the stove or in the microwave. Stir often to keep it even. You can also add a splash of water or broth if it seems thick. For the best flavor, reheat the soup on low heat. This will help keep all those tasty spices intact. Avoid high heat, as it can overcook and change the texture. Stir it well as it heats up. Taste and adjust the seasoning if needed. Enjoy your warm, comforting soup again! If you need a substitute for coconut milk, try these options: - Almond milk - Soy milk - Cashew cream - Oat milk These choices work well in savory pumpkin soup. Almond milk is thin, so it may not give the same creaminess. Soy milk adds a nice creaminess. Cashew cream provides a rich texture. Oat milk can add a slight sweetness. Savory pumpkin soup lasts about 3 to 5 days in the fridge. To keep the flavor fresh, store it in an airtight container. Always let it cool before sealing. This helps avoid condensation and keeps it tasty. If you want to save it longer, freeze the soup. In the freezer, it can last up to 3 months. Just make sure to use a freezer-safe container. When you're ready to eat, thaw it overnight in the fridge. Yes, you can add meat to savory pumpkin soup! Chicken, turkey, or sausage work great. Just cook the meat first before adding it to the soup. This way, you ensure it’s safe to eat. When adding meat, think about the flavors. Spice up the meat with similar herbs and spices as the soup. This makes the dish taste balanced and delicious. You can also top the soup with crispy bacon for extra flavor! Making a tasty pumpkin soup is easy with fresh, simple ingredients. We’ve covered how to prepare the soup, blend it for a smooth texture, and adjust flavors to your liking. Plus, you can explore fun variations and storage tips. Enjoy experimenting with different flavors and sharing your soup with friends. This recipe not only warms you up but also brings joy to your kitchen. Dive in and let your cooking skills shine!

81. Savory Pumpkin Soup

Warm up with this Delicious Savory Pumpkin Soup recipe! Perfectly blended pumpkin with aromatic vegetables and creamy coconut milk creates a cozy dish that's bursting with flavor. It's easy to make and perfect for fall! Ready in just 50 minutes, this soup will be a hit with family and friends. Don't miss out on making this comforting meal tonight. Click through to explore the full recipe and savor each delightful spoonful!

Ingredients
  

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

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium carrot, diced small

1 stalk celery, diced

4 cups vegetable broth (homemade or store-bought)

1 teaspoon ground cumin

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Salt and freshly ground black pepper, to taste

1 cup full-fat coconut milk

2 tablespoons extra virgin olive oil

Fresh parsley or cilantro, finely chopped, for garnish

Instructions
 

In a large pot, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and sauté for about 2-3 minutes until it starts to become translucent. Then, add the minced garlic, diced carrot, and diced celery. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are soft and aromatic.

    Stir in the pumpkin cubes, mixing everything evenly. Cook for about 5 minutes to allow the pumpkin to combine well with the sautéed vegetables and start softening.

      Pour in the vegetable broth, and add the ground cumin, ground ginger, ground cinnamon, ground nutmeg, along with a generous pinch of salt and freshly ground black pepper. Stir well to combine, then bring the mixture to a gentle boil. Once boiling, reduce the heat and cover the pot, letting it simmer for about 25-30 minutes, or until the pumpkin cubes are fork-tender.

        After the pumpkin is tender, use an immersion blender to carefully puree the soup until it reaches a silky smooth consistency. If you don't have an immersion blender, allow the mixture to cool slightly before transferring it in batches to a traditional blender. Blend until smooth and return to the pot.

          Place the soup back on low heat. Stir in the full-fat coconut milk, allowing the soup to warm through for about 5-10 minutes. Taste and adjust the seasoning with additional salt and pepper as needed.

            Serve the soup hot, garnished with a sprinkle of finely chopped fresh parsley or cilantro for a pop of color and a fresh burst of flavor.

              - Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                - Presentation Tips: Serve the soup in warm bowls and drizzle a little extra coconut milk on top for an elegant swirl. Add a sprig of parsley or cilantro in the center for a beautiful finishing touch.