Description
Indulge in this silky, velvety Creamy Pumpkin Soup, the ultimate autumn comfort food. This recipe perfectly balances earthy pumpkin flavors with aromatic spices like ginger, cinnamon, and nutmeg for a soul-warming experience. It is a quick, beginner-friendly dish that works perfectly for cozy weeknight dinners or elegant holiday starters. Finished with a touch of creamy coconut milk and optional crispy turkey bacon bits, this soup is a healthy, flavorful crowd-pleaser that is completely pork-free and alcohol-free.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 lbs sugar pumpkin, peeled and cubed
4 cups vegetable broth
1 cup full-fat coconut milk
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Salt and black pepper to taste
Optional: Crispy turkey bacon bits for topping
Instructions
Heat the olive oil in a large stockpot over medium heat and sauté the onion for 5 minutes until translucent.
Stir in the garlic, ginger, cinnamon, and nutmeg and cook for 1 minute until fragrant.
Add the cubed pumpkin and vegetable broth, bringing the mixture to a boil.
Reduce heat to low, cover, and simmer for 15-20 minutes until the pumpkin is fork-tender.
Use an immersion blender to blend the soup directly in the pot until smooth and glossy.
Stir in the coconut milk and heat through for 2 minutes.
Season with salt and pepper to taste and serve hot with crispy turkey bacon bits.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. If using canned pumpkin puree, skip the boiling and simmering step. For an extra smooth consistency, pass the finished soup through a fine-mesh sieve.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stovetop simmering and blending
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 7g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg