Spiced Coconut Pumpkin Soup brings together the warmth of spices and the creaminess of coconut milk in a bowl of comfort. It's a perfect way to celebrate the cozy flavors of fall and enjoy a hearty, satisfying meal.
Pumpkin is the star of the show, bringing a naturally sweet and slightly nutty flavor. Roasting it deepens its taste and makes it tender. Olive oil helps with the roasting process and adds a touch of richness. Onion provides a savory base, while garlic and ginger add a zesty kick. The warming spices — cumin, coriander, cinnamon, nutmeg, and a hint of cayenne pepper — infuse the soup with a complex, aromatic profile. Vegetable broth is the liquid backbone, and coconut milk brings a luscious creaminess. A squeeze of lime juice brightens everything up, and salt and pepper are used to taste. Finish with a sprinkle of fresh cilantro and pumpkin seeds for garnish.
This soup pairs beautifully with a slice of crusty bread or a simple green salad for a light lunch. For a more substantial meal, serve it alongside a grilled cheese sandwich or a quinoa salad. You can also add a dollop of Greek yogurt or a swirl of cream for extra richness, though it won't be vegan anymore.
First, preheat your oven to 400°F (200°C). Grab your peeled and cubed pumpkin and toss it with olive oil. Spread the cubes out on a baking sheet — make sure they're in a single layer so they roast evenly. Pop them in the oven for about 25 to 30 minutes. You'll know they're ready when they're tender and slightly caramelized.
While your pumpkin is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and give it a good stir. Let it cook until it turns translucent; this should take about 5 minutes. Toss in the minced garlic and grated ginger, along with the cumin, coriander, cinnamon, nutmeg, and cayenne pepper. Stir everything together and let it cook for just a minute until your kitchen smells amazing.
Next, add the roasted pumpkin cubes to the pot. Pour in the vegetable broth and bring the mixture to a boil. Once it's bubbling, reduce the heat and let it simmer for about 10 minutes. This is the point where all those wonderful flavors really start to meld together.
Now, take an immersion blender (or transfer everything to a blender if you prefer) and puree the soup until it's smooth. Be careful with the hot liquid! Stir in the coconut milk and the juice of a lime. Season with salt and pepper to your liking. Let the soup simmer for another 5 minutes to blend all the flavors together.
Ladle the soup into bowls and top each serving with fresh cilantro and a sprinkle of pumpkin seeds. Serve it hot and enjoy!
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