Ingredients:
- 1 kg pumpkin, peeled, seeded, and cut into chunks
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 liter vegetable or chicken stock
- 200 ml coconut milk
- Salt and pepper to taste
- Fresh parsley or coriander, chopped, for garnish
- Crusty bread, to serve
Directions:
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened and fragrant.
- Add the ground cumin, cinnamon, and nutmeg, stirring for 1 minute to release the spices' aromas.
- Add the pumpkin chunks to the pot and stir to coat with the spices.
- Pour in the stock, bringing the mixture to a boil. Reduce the heat and simmer for 20-25 minutes until the pumpkin is tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
- Stir in the coconut milk and season with salt and pepper to taste. Reheat gently if needed.
- Ladle the soup into bowls, garnish with fresh parsley or coriander, and serve with crusty bread.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 180 kcal | Servings: 4 servings
Dish Presentation :
This Velvety Pumpkin Soup is a warming and flavorful dish that's perfect for autumn days. The smooth and creamy texture, combined with the rich taste of coconut milk and aromatic spices, makes it a delightful comfort food. The soup is both nourishing and satisfying, ideal for a cozy dinner or a hearty lunch.
The beauty of this pumpkin soup lies in its simplicity and versatility. You can easily adjust the spice level to your preference or even add a touch of chili for a bit of heat. The coconut milk adds a subtle sweetness that complements the natural earthiness of the pumpkin, while the fresh herbs provide a burst of freshness. Serve it with a slice of crusty bread for a complete meal that will warm you up from the inside out.

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