Pumpkin Soup Without Cream
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
- 2 tablespoon olive oil
- 1 yellow onion diced
- 1 green apple diced
- 4-6 cloves of garlic minced
- 1 ½ tablespoon ginger root minced
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- ¼ teaspoon nutmeg
- ¼ teaspoon cayenne pepper
- ¼ teaspoon 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.
Tried this recipe?Leave a comment below and tag @toshistable on social!
