Spiced Coconut Pumpkin Soup

A creamy and aromatic spiced coconut pumpkin soup that perfectly blends autumn flavors with exotic spices, designed to be a comforting and nutritious vegan option. Ideal for both cozy nights and festive gatherings.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 lbs pumpkin, peeled and cubed

1 tbsp olive oil

1 large onion, chopped

3 garlic cloves, minced

1 tbsp fresh ginger, grated

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cayenne pepper

4 cups vegetable broth

1 can (14 oz) coconut milk

Salt and pepper to taste

1 lime, juiced

Fresh cilantro for garnish

Pumpkin seeds for garnish

Instructions

1. Preheat the oven to 400°F (200°C).

2. Toss the pumpkin cubes with olive oil and spread on a baking sheet. Roast for 25-30 minutes until tender.

3. In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent.

4. Stir in garlic, ginger, cumin, coriander, cinnamon, nutmeg, and cayenne pepper. Cook for 1 minute until fragrant.

5. Add the roasted pumpkin and vegetable broth to the pot. Bring to a boil, then reduce to a simmer for 10 minutes.

6. Use an immersion blender to puree the soup until smooth.

7. Stir in coconut milk, lime juice, salt, and pepper. Simmer for another 5 minutes.

8. Serve hot, garnished with fresh cilantro and pumpkin seeds.

Storage

Store cooled soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Reheating

Reheat on the stove over medium heat, stirring occasionally, until heated through. Add water or broth if needed to adjust consistency.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.