Creamy Pumpkin Soup Recipe
Warm up with Creamy Pumpkin Soup made with pumpkin puree, coconut milk, and fresh ginger. Get ready to enjoy a bowl of this cozy, flavorful fall comfort food favorite.
Servings: 8
Calories: 49kcal
Ingredients
- 2 Tablespoons butter
- 1 cup chopped red onion
- 1 cup chopped carrots
- 2 Tablespoons minced fresh ginger
- 1 Tablespoon minced garlic
- 2 teaspoons pumpkin pie spice
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- 1 small can (15 ounces) pure pumpkin puree
- 3 cups vegetable broth
- 1 can (13.5 fluid ounces) coconut milk
Optional toppings
- toasted pumpkin seeds
- crème fraiche
Instructions
- In a medium pot over medium-high heat, melt the butter.
- Add the red onion, carrots, fresh ginger, garlic, pumpkin spice, kosher salt and pepper and cook until the carrots are tender crisp, about 5 minutes, stirring occasionally.
- Stir in the pumpkin puree and vegetable broth and bring to a boil . Reduce the heat to medium-low and simmer for 25 minutes or until the carrots are tender.
- Remove the pot from the heat. Use an immersion blender to blend the soup until smooth. If using a countertop blender, allow the soup to cool slightly before blending in batches.
- Stir in the coconut milk and simmer until heated through.
- Spoon the soup into bowls and top withtoasted pumpkin seeds or a swirl of crème fraiche, if desired.
Notes
This recipe makes 8 cups of soup, 1 cup per serving.
Nutrition
Calories: 49kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 678mg | Potassium: 97mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2970IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 0.2mg