Creamy Pumpkin Soup

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A cozy and creamy pumpkin soup perfect for fall, made with fresh pumpkin and a blend of spices, ideal for busy weeknights or festive gatherings.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Appetizer, Soup

Cuisine: American, Vegan

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

2.5 lbs pumpkin (after seeds are removed, peeled, and chopped into cubes) Feel free to substitute with other squash varieties.
10 cups vegetable broth (or water if you prefer a lighter base)
to taste tsp Salt
2 sprigs escallion/green onions For a hint of freshness.
1/4 tsp red pepper flakes For a touch of heat.
1 small plummy tomato (chopped) To add sweetness.
4 cloves garlic (minced) Because garlic makes everything better.
1 tsp Mrs. Dash herbs and lemon seasoning Or any herbal seasoning you like.
1/4 cup coconut milk For that creamy finish.

Method

Preparation

Pour water into a very large pot and bring it to a boil.
Add the chopped pumpkin and a pinch of salt. Reduce the heat to medium.
Incorporate all the ingredients, except for the Mrs. Dash seasoning and coconut milk.
Cover and cook for about 20 minutes, or until the pumpkin is fork-soft.
Remove from heat and use an immersion blender to blend everything until smooth.
Return the pot to low heat and stir in coconut milk and Mrs. Dash seasoning. Let it simmer uncovered for 5 minutes to thicken.
Remove from heat and serve, either plain or topped with toasted croutons for added crunch.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 5gFat: 10gSaturated Fat: 8gSodium: 500mgFiber: 5gSugar: 5g

Notes

For a gourmet touch, drizzle olive oil or coconut cream on top. Serve it with fresh, crusty bread or a hearty salad for a complete meal. If reheating, ensure it's warmed through to at least 165°F (74°C) for safe consumption.

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