Creamy pumpkin soup is a delightful and comforting dish that embodies the rich flavors of autumn. This soup is vegan and gluten-free. You can also customize to make the soup keto-friendly as well.
This velvety concoction is a seasonal favorite, capturing the essence of crisp fall days and the earthy, sweet notes of ripe pumpkins. Its warm, inviting aroma and silky texture make it a perfect starter for a hearty meal or a comforting bowl of nourishment on a chilly evening. The natural sweetness of the pumpkin balances the flavor. This pumpkin soup is vegan and gluten-free. And you can customize it to make it keto-friendly.
Is Pumpkin Soup Healthy?
Yes, pumpkin soup can be a healthy choice. Pumpkin is packed with a ton of vitamins and fiber. It's low in calories and can help keep your tummy full. But, again it depends on how it's made. If you use lots of cream and butter, it might not be as healthy.
So, if you make pumpkin soup with less cream and more veggies, it's a yummy and healthy option to enjoy. And this pumpkin soup is definitely a healthy soup for fall and winter.
Creamy Pumpkin Soup
This pumpkin soup is really easy to prepare. Requires a few ingredients only. Let us see how to prepare this healthy creamy soup.
Ingredients
Veggies - Pumpkin, Carrots, Onion, and garlic
Thyme Fresh herb (any)
Salt & pepper
Vegetable stock
Coconut Cream/ milk - For vegetarians, you can substitute this with
Olive oil (or butter) - Extra virgin olive oil (or butter for vegetarian option)
For garnish - fresh cilantro leaves and toasted seeds or nuts of choice
Toppings - some roasted veggies or caramelized onions also taste good.
How to make pumpkin soup?
In a soup pot or saucepan heat butter or olive oil. Add minced garlic and onion and saute for 3 - 4 minutes. Add diced carrots and pumpkin to the pot. Season with salt and black pepper. Add any fresh herb to the pot. Saute for 2 - 3 minutes.
Then add vegetable stock. Cover with a lid and simmer for 8 - 10 minutes or till they are cooked tender and soft. Blend it to a puree using a hand blender or processor.
Then add coconut milk or cream and simmer for 2 - 3 minutes. Turn off the heat and serve with toppings of choice and garnish with some fresh cilantro leaves and a drizzle of some olive oil or coconut milk.
Expert Tips
- If you are not vegan, you can add dairy milk or cream to the soup.
- For keto or low-carb remove carrots or reduce the amount to minimal.
- You can also roast the veggies in the oven or air fryer till they are cooked tender and then blend them in a blender.
- You can also use canned or pumpkin puree to make the soup.
- Add curry powder for a curried flavor to the soup.
- If using a mixer grinder to make a puree of pumpkin, then let it cool completely. Otherwise, the lid will open up with hot air pressure.
Similar Recipes
Creamy Pumpkin Soup
Creamy Pumpkin Soup
Equipment
- 1 Dutch Oven or any soup pan/pot
- 1 Blender
- 1 Spatula
Ingredients
- 2 lb pumpkin diced
- 1 medium carrot diced
- 3 cups vegetable broth 1ยฝ tbsp bouillon powder + water
- 1 + 1 tbsp olive oil (1 tbsp extra for garnish)
- 5 - 6 garlic cloves finely minced
- 1 onion sliced
- ยฝ tsp black pepper ground
- ยฝ - 1 tsp salt as per taste
- 1 sprig thyme or any herb of choice
- ยผ cup coconut milk
- 1 tsp Lemon Juice optional
For Toppings and garnish
- 1 tsp Chilli flakes (Optional)
- 1 tbsp toasted nuts or seeds peanuts/ pumpkin seeds/ sunflower seeds etc
- cilantro leaves
- 1 tbsp extra virgin olive oil or 1 tbsp coconut milk drizzle
Instructions
- In a soup pot or saucepan heat butter or olive oil.
- Add minced garlic and onion and saute for 3 - 4 minutes.
- Add diced carrots and pumpkin to the pot.
- Season with salt and black pepper (and other seasonings).
- Add any fresh herb to the pot. Saute for 2 - 3 minutes.
- Then add vegetable stock.
- Cover with a lid and simmer for 8 - 10 minutes or till they are cooked tender and soft.
- Blend it to a puree using a hand blender or processor.
- Then add coconut milk or cream and simmer for 2 - 3 minutes.
- Turn off the heat and serve with toppings of choice and garnish with some fresh cilantro leaves and a drizzle of some olive oil or coconut milk.
Notes
- If you are not vegan, you can add dairy milk or cream to the soup.
- For keto or low-carb remove carrots or reduce the amount to minimal.
- You can also roast the veggies in the oven or air fryer till they are cooked tender and then blend them in a blender.
- You can also use canned or pumpkin puree to make the soup.
- Add curry powder for a curried flavor to the soup.
- Peel off the skin of the pumpkin before chopping it.
- If using a mixer grinder to make a puree of pumpkin, then let it cool completely. Otherwise, the lid will open up with hot air pressure.
Nutrition
If you like the recipes and want to stay updated, subscribe via email. Also, I would request you to like and share myย Facebook Page. Follow My Dainty Kitchen onย Twitter,ย Instagram, andย Pinterest.
PIN IT FOR LATER
Leave a Comment (And a 5 Star Rating)