Creamy Pumpkin Soup
Warm your soul with this creamy pumpkin soup in fall and winter nights. This is incredibly easy to prepare and it's loaded with flavors. This pumpkin soup is vegan and can customize to keto-friendly also.
Servings: 4 People
Calories: 195kcal
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 1½ tbsp bouillon powder + water
- 1 + 1 tbsp olive oil (1 tbsp extra for garnish)
- 5 - 6 garlic cloves finely minced
- 1 onion sliced
- ½ tsp black pepper ground
- ½ - 1 tsp salt as per taste
- 1 sprig thyme or any herb of choice
- ¼ 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
Serving: 1bowl | Calories: 195kcal