Spicy Pumpkin Soup
Spicy Pumpkin Soup is a comforting dish that beautifully marries the sweetness of fresh pumpkin with a zesty kick from spices. This vibrant, creamy soup is perfect for chilly nights or festive gatherings, providing a delightful flavor experience that will have everyone clamoring for seconds. Quick to prepare and packed with nutrition, this recipe makes for an ideal cozy meal or impressive starter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: American
Ingredients
Scale
- 2 cups fresh pumpkin, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp ground ginger
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C). Halve the pumpkin, scoop out seeds, place cut-side down on a baking sheet, and roast for 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté the onion until translucent (about 5 minutes), then add minced garlic and cook for another minute.
- Scoop roasted pumpkin flesh into the pot with sautéed onions and garlic. Stir well.
- Pour in vegetable broth and coconut milk. Add cayenne pepper and ginger; bring to a boil. Reduce heat to low and simmer for 15-20 minutes.
- Blend the soup until smooth using an immersion blender or regular blender (in batches if needed).
- Serve warm, garnished with additional coconut milk or fresh herbs.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added richness, swap in butternut squash or sweet potatoes. Experiment with spices like nutmeg or chili powder for extra warmth. Store leftovers in an airtight container in the fridge for up to five days.