Description
Pumpkin soup is so cozy and comforting. This recipe uses coconut milk instead of heavy cream to embody that rich, creamy flavor. It is perfect for holiday get-togethers!
Ingredients
Scale
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 green apple, diced
- 4-6 cloves of garlic, minced
- 1 ½ tbsp ginger root, minced
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp turmeric
- ¼ tsp nutmeg
- ¼ tsp cayenne pepper
- ¼ tsp black pepper
- 2 (15 oz) cans of pumpkin
- 4 cups vegetable broth
- 1 (15 oz) can full-fat coconut milk
Optional Garnish:
- Pepitas or pumpkin seeds
- Fresh sage
- Drizzle of high-quality olive oil
- Freshly ground black pepper
Instructions
- Heat olive oil over medium-high heat. Add the diced apple and onion. Saute for 5-8 minutes until onions are translucent.
- Add the garlic, ginger, salt, cinnamon, turmeric, nutmeg, cayenne pepper and black pepper. Stir for 30 seconds until fragrant.
- Add the pumpkin and vegetable broth. Stir to combine. Bring the soup to a boil then immediately decrease the heat to medium-low. Simmer for 10 minutes until the apples can be pierced with a fork.
- Blend the soup using a hand held immersion blender until smooth. Alternatively, transfer the soup to a stand blender or food processor and work in batches to blend until smooth. Return the soup to the pot.
- Stir in the coconut milk. Keep the soup on low heat until ready to serve.
- Serve in soup bowls and garnish each bowl with pepitas/pumpkin seeds, fresh sage and a drizzle of high-quality olive oil. Enjoy!
Notes
- You do not need to peel the skin of the apple since everything will be blended.
- Be careful when blending, the soup will be hot!
- Add another cup of vegetable broth for a thinner soup.
- This can be served as an appetizer or main dish.
Nutrition
- Serving Size: 2 cups