Try This Vegan Friendly Pumpkin Soup Recipe For A Healthy And Hearty Meal

Pumpkin soup involves roasting or using canned pumpkin, saut ing onions, garlic, carrots, and celery, simmering with vegetable broth, blending to a smooth consistency, and adding coconut milk or cream along with spices, then garnishing with parsley and pumpkin seeds.

Making pumpkin soup involves roasting fresh pumpkin or using canned pumpkin, then saut ing onions, garlic, carrots, and celery until soft. The sauteed vegetables and pumpkin puree are combined with vegetable broth and simmered for 20-25 minutes. The mixture is then blended to a smooth consistency and reheated with coconut milk or heavy cream, ground cinnamon, nutmeg, salt, and pepper. The soup is garnished with chopped fresh parsley and pumpkin seeds before serving. This hearty, creamy soup is perfect for a comforting meal during cooler months.

Ingredients:

1. Pumpkin Puree:

• 2 cups of pumpkin puree or 1 small fresh pumpkin (about 2-3 pounds).

2. Vegetables:

• 1 medium onion, finely chopped.
• 2 cloves garlic, minced.
• 1 large carrot, peeled and chopped.
• 1 celery stalk, chopped.

3. Liquids:

• 3 cups vegetable broth.
• 1 cup coconut milk (or heavy cream for a richer taste).

4. Spices:

• 2 tbsp olive oil.
• 1 tsp ground cinnamon.
• 1/2 tsp ground nutmeg.
• Salt and pepper to taste.

5. Garnishes:

• Fresh parsley, chopped.
• Pumpkin seeds.

Instructions:

1. Prepare the Pumpkin:

Using Fresh Pumpkin:

• Preheat the oven to 375 F (190 C).
• Cut the pumpkin in half, scoop out the seeds, and place the halves cut-side down on a baking sheet.
• Roast for 45-50 minutes or until the flesh is tender.
• Scoop out the flesh and puree it in a blender or food processor until smooth.

Using Canned Pumpkin:

• Ensure it's unsweetened and pure pumpkin.

2. Sauteing the Vegetables:

• In a large pot, heat the olive oil over medium heat.
• Add the chopped onion, garlic, carrot, and celery.
• Cook, stirring occasionally, until the vegetables are soft and the onion is translucent, about 8-10 minutes.

3. Add the Pumpkin:

• If using fresh pumpkin puree, add it to the pot. If using canned pumpkin, add it directly.
• Stir to combine the pumpkin with the saut ed vegetables.

4. Simmering:

• Pour in the vegetable broth, stirring well.
• Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, allowing the flavors to meld together.

5. Blending:

• Remove the pot from heat and let it cool slightly.
• Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, blending until smooth and then returning it to the pot.

6. Adding Creaminess and Spices:

• Place the pot back on low heat.
• Stir in the coconut milk or heavy cream.
• Add the ground cinnamon, nutmeg, salt, and pepper.
• Stir well and cook for another 5-10 minutes, allowing the soup to heat through and the spices to infuse.

7. Serving:

• Ladle the soup into bowls.
• Garnish with chopped fresh parsley and a sprinkle of pumpkin seeds for added texture and flavor.
• Serve hot, optionally with crusty bread or a side salad.