I have made this recipe that way for quite a while now, if I didn’t want to try out something new and it’s my go-to pumpkin soup.
What I find great about most soup recipes is that they don’t take so much effort and can be made in one pot…which obviously results in having to spend less time to wash dishes 😉
Especially during winter and fall season I naturally crave more warming, spiced meals. And this one happens to tick all these boxes: it gets it’s flavors from a mix of coriander, cumin, a pinch of nutmeg and ginger. And for a creamy texture, we are going to use coconut milk.
I find great that you can provide your body with a bunch of goodness without having to spend too much money! Serve this soup with some plain bread or slathered in your favourite spread and you’re good to go. Oh, and if you are able to get your hands on some pumpkinseed oil- add a drizzle of it on top, it will taste even better 😉
ALL THE BEST
Warming spiced pumpkin soup
Ingredients
- 1 Hokkaido pumpkin mine was about 750g
- 1 l vegetable broth
- 2 small onions around 300g
- 1 garlic clove
- 1 Tsp cardamom
- 1 1/2-2 Tsp Cumin
- 1 Tsp Coriander
- Pinch of nutmeg
- 1/2 Tsp Grated ginger
- 1 Tsp Apple cider vinegar
- 150 ml Coconut milk full fat
- Salt and pepper To taste
Instructions
- Preheat the oven to 200C. Cut pumpkin into bite sized chunks, add to a lined baking tray and bake for 35-40 minutes.
- Meanwhile, sautée onion and garlic with a bit of olive oil in a large pot until golden.
- When the pumpkin is ready, add it to the pot as well and give everything a good stir before adding vegetable broth, spices, apple cider vinegar and coconut milk.
- Let simmer on medium heat for about 10 minutes. Finally, blend with an immersion blender and season with salt and pepper. Store leftovers in the fridge for up to 2 days or freeze! Enjoy!
