There’s nothing quite like a bowl of pumpkin soup to capture the cozy essence of autumn. Velvety, fragrant, and full of nourishing ingredients, this soup balances gentle sweetness with a hint of spice from ginger and cinnamon. The addition of coconut milk makes it luxuriously creamy, while roasted pumpkin seeds and fresh herbs add a satisfying crunch. Perfect for a comforting lunch or an elegant dinner starter, it’s a dish that warms both body and soul.
Pumpkin Soup: Recipe
This aromatic pumpkin soup is perfect for chilly autumn or winter days when you want something warm and comforting. It works beautifully as a light lunch, a cozy dinner starter, or even as a centerpiece for a seasonal holiday meal.
Ingredients (for 4 servings):
- 800 g pumpkin
- 2 carrots
- 1 onion
- 2 cm piece of fresh ginger
- 1 l vegetable broth
- 200 ml coconut milk
- 2 tbsp olive oil
- 1 tsp honey
- Cumin, cinnamon, salt, and pepper
- Pumpkin seeds and fresh herbs for serving
Preparation:
- Cut the pumpkin and carrots into small cubes.
- In a pan, sauté the chopped onion and ginger in olive oil. Add the pumpkin and carrots and cook for another 5 minutes.
- Transfer the sautéed vegetables to a pot, pour in the broth, and cook for 20–25 minutes, until tender.
- Blend until smooth, then stir in the coconut milk and honey. Season with cumin, cinnamon, salt, and pepper.
- Serve topped with roasted pumpkin seeds, a drizzle of cream, and fresh herbs.