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To make this savory pumpkin soup, you will need: - 1 medium pumpkin (about 3-4 pounds), peeled and cubed - 1 medium onion, chopped - 2 cloves garlic, minced - 1 carrot, diced - 1 stalk celery, diced - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon ground ginger - 1/2 teaspoon cinnamon - 1/2 teaspoon nutmeg - Salt and pepper to taste - 1 cup coconut milk - 2 tablespoons olive oil - Fresh parsley or cilantro for garnish The pumpkin is the star here. It brings a rich flavor and a lovely color. For a fun twist, try adding 81 grams of a unique spice blend, such as ras el hanout. This blend can give your soup an exciting taste. If you have dietary needs, you can swap some ingredients: - Pumpkin: Use butternut squash or sweet potatoes if pumpkin is hard to find. - Vegetable broth: Chicken broth works too if you're not vegan. - Coconut milk: Use almond milk or cream for a different flavor. - Olive oil: Substitute with avocado oil or butter for cooking. These swaps help you enjoy this recipe, even if you have restrictions. Remember, cooking is all about being creative! Start by gathering all your ingredients. You need the pumpkin, onion, garlic, carrot, and celery. - Peel and cube the medium pumpkin. Aim for small, even pieces. - Chop the onion and mince the garlic. - Dice the carrot and celery into small chunks. This prep makes cooking easier. You want all your ingredients ready to go. Heat two tablespoons of olive oil in a large pot over medium heat. 1. Add the chopped onion and minced garlic. Sauté for 5-7 minutes. The onion should turn soft and clear. 2. Toss in the diced carrot and celery. Cook for another 5 minutes until they start to soften. 3. Next, add the cubed pumpkin and mix well. Let it cook for about 5 minutes. 4. Pour in 4 cups of vegetable broth. Add 1 teaspoon of ground cumin, 1 teaspoon of ground ginger, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg. Season with salt and pepper to taste. 5. Bring the mixture to a boil. Then, reduce the heat and let it simmer for 25-30 minutes. The pumpkin should become tender. Once the pumpkin is soft, it’s time to puree the soup. Use an immersion blender for a smooth texture. - If you don’t have one, transfer the soup in batches to a traditional blender. Be careful with hot liquids! - After blending, return the soup to low heat. - Stir in 1 cup of coconut milk. Let it warm for another 5-10 minutes. Adjust the seasoning with more salt and pepper, if needed. Your savory pumpkin soup is now ready to enjoy! To make the best savory pumpkin soup, always start with fresh ingredients. Use a medium pumpkin and peel it well. This helps reduce bitterness. Sauté your onions, garlic, carrot, and celery first. This builds a strong flavor base. The key is to cook them until soft, about five to seven minutes. Then, add the pumpkin. Let it cook for five minutes to blend those flavors. Use vegetable broth, as it adds depth without overpowering the pumpkin. Enhance your soup by adding spices at the right time. Adding ground cumin, ginger, cinnamon, and nutmeg will create a warm aroma. Make sure to taste as you go. Adjust the salt and pepper to your liking. Finally, stir in coconut milk for creaminess. This gives a nice balance to the soup. For a delightful presentation, serve the soup in bowls that contrast the color. White or light-colored bowls work well. Add a swirl of coconut milk on top for a beautiful finish. Fresh parsley or cilantro can also brighten the dish. Pair your pumpkin soup with crusty bread or a fresh salad. A dollop of yogurt or sour cream adds a tangy touch. These sides make the meal more filling and enjoyable. One common mistake is not cooking the pumpkin long enough. If it’s not soft, the soup won't blend well. Always check if the pumpkin is tender before pureeing. Another pitfall is not adjusting the seasoning. Always taste your soup before serving. If it seems flat, it might need more salt or spices. Lastly, don’t rush the blending process. If your soup is too hot, it can splatter. Use an immersion blender if you have one. If not, let it cool down a bit before transferring it to a regular blender. For more guidance, check out the Full Recipe for all the details you need! {{image_2}} When making your savory pumpkin soup, you can play with different types of pumpkin or squash. Butternut squash adds a sweet taste. Acorn squash has a nutty flavor that works well too. Each option gives the soup a unique twist, so don't be afraid to experiment with what you have. You can also adjust the spice levels. If you like heat, add a pinch of cayenne pepper. For a more subtle flavor, reduce the ginger or cinnamon. Mixing in fresh herbs, like thyme or sage, can add great depth. You can even swirl in some cream or yogurt for a richer texture. Making this soup fit your diet is easy. For a vegan version, just swap coconut milk for dairy. Use vegetable broth to keep it plant-based. If you're gluten-free, this recipe is already safe as is. Want a low-carb option? Skip the carrots and stick to pumpkin. For a gourmet touch, try topping your soup with toasted pumpkin seeds or a drizzle of truffle oil. Each variation can make this comforting soup feel fresh and new. You can find the full recipe above to guide your cooking adventure. To store leftover savory pumpkin soup, let it cool first. Then, pour it into an airtight container. You can keep it in the fridge for about 3 to 5 days. If you want to save it for longer, freeze the soup. Use freezer-safe containers or bags to avoid freezer burn. Make sure to label the containers with the date. This helps you know when to use it. To maximize freshness, store the soup without any toppings. Add garnishes like parsley or cilantro just before serving. This keeps them bright and tasty. The best way to reheat savory pumpkin soup is on the stove. Pour the soup into a pot and heat over medium-low heat. Stir often to prevent it from sticking. You can also microwave it in a microwave-safe bowl. Heat it in short intervals, stirring in between. When reheating, the texture might change slightly. It may thicken due to cooling. If this happens, just add a little water or broth to reach your desired consistency. Enjoy your warm, comforting soup! What types of pumpkin are best for soup? The best pumpkins for soup are sugar pumpkins or pie pumpkins. They have a sweet flavor and smooth texture. Other options include butternut squash or kabocha squash. These types also work great and give a nice taste. Can I make this soup ahead of time and freeze it? Yes, you can make this soup ahead of time. Just let it cool completely before freezing. Store it in airtight containers. When you’re ready to eat, thaw it overnight in the fridge. Heat it on the stove until warm. This savory pumpkin soup is not only tasty but also good for you. A serving has about 200 calories. The soup is rich in vitamins A and C. Pumpkins are high in fiber, which helps digestion. Coconut milk adds healthy fats that can boost heart health. To make this soup, you’ll need a few key tools: - Large pot - Knife and cutting board - Immersion blender or regular blender - Measuring cups and spoons Using an immersion blender makes it easy to puree the soup right in the pot. If you don’t have one, a regular blender works too, but be careful with hot soup! To wrap up, we've explored all the essential steps to create a delicious pumpkin soup. You learned about the ingredients, possible substitutions, and unique touches that make your dish special. I shared tips to avoid common mistakes and presented variations for all diets. Knowing how to store and reheat your soup ensures it stays fresh. By following these guidelines, you can confidently prepare a flavorful soup that anyone will love. Enjoy your cooking and impress your guests with this warm, comforting dish!

81. Savory Pumpkin Soup

Warm up with this delicious Savory Pumpkin Soup that combines the rich flavors of pumpkin, spices, and creamy coconut milk. Perfect for chilly evenings, this easy recipe only takes 50 minutes to prepare and serves 4-6 people. Discover how to create a comforting bowl of goodness that will impress your family and friends. Click through for the full recipe and bring the taste of fall into your kitchen!
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Ingredients
  

1 medium pumpkin (about 3-4 pounds), peeled and cubed

1 medium onion, chopped

2 cloves garlic, minced

1 carrot, diced

1 stalk celery, diced

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Salt and pepper to taste

1 cup coconut milk

2 tablespoons olive oil

Fresh parsley or cilantro for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery; sauté for about 5-7 minutes until the vegetables soften.

    Stir in the cubed pumpkin and cook for another 5 minutes, allowing it to mix well with the sautéed vegetables.

      Add the vegetable broth, cumin, ginger, cinnamon, nutmeg, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the pumpkin is tender.

        Once the pumpkin is cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the mixture in batches to a traditional blender.

          Return the soup to low heat, and stir in the coconut milk. Allow it to warm through for another 5-10 minutes. Adjust seasoning with more salt and pepper if needed.

            Serve hot, garnished with fresh parsley or cilantro for a splash of color and added flavor.

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