1 medium pumpkin (about 4-5 cups of pumpkin puree)
1 onion, chopped
3 cloves of garlic, minced
2 medium carrots, peeled and chopped
2 medium potatoes, peeled and chopped
4 cups vegetable broth 1 cup coconut milk (canned)
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and pepper to taste
Fresh parsley or chives, chopped (for garnish)
Instructions:
Preheat your oven to 400°F (200°C).
Cut the pumpkin in half, scoop out the seeds and strings, and place the halves on a baking sheet, cut side down.
Roast the pumpkin in the oven for about 40-50 minutes, or until the flesh is tender and easily pierced with a fork.
Once the pumpkin is roasted, let it cool slightly. Then, scoop out the flesh and set aside. You can also use canned pumpkin puree if preferred.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
Add the chopped carrots and potatoes to the pot. Cook for a few minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the vegetables simmer until they are tender.
Add the roasted pumpkin puree to the pot, along with ground cumin, ground cinnamon, ground nutmeg, salt, and pepper. Stir to combine all the flavors.
Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth. If using a regular blender, make sure to allow the soup to cool slightly before blending.
Return the blended soup to the pot and place it over low heat. Stir in the coconut milk, allowing it to heat through.
Taste the soup and adjust the seasonings if needed. If the soup is too thick, you can add more vegetable broth or water to reach your desired consistency.
Once the soup is heated and seasoned to your liking, ladle it into serving bowls.
Garnish each bowl with chopped fresh parsley or chives.
Serve the warm and comforting Pumpkin Soup with crusty bread or crackers on the side.
Enjoy this creamy and flavorful Pumpkin Soup, perfect for the fall and winter seasons. It’s a wonderful combination of rich pumpkin, warming spices, and a hint of coconut creaminess.
