Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg (optional)
- 1/2 tsp smoked paprika (optional, for a hint of smokiness)
- 1/4 tsp red chili flakes (adjust for heat preference)
- 4 cups pumpkin puree (fresh or canned)
- 3 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream
- Salt and pepper to taste
- Juice of 1/2 orange or lemon (optional, for brightness)
For Garnish
- Toasted pumpkin seeds
- A drizzle of cream or coconut milk
- Fresh parsley or chives, chopped
Instructions
- Sauté Aromatics
- Heat olive oil or butter in a large pot over medium heat.
- Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
- Stir in garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Add Spices
- Sprinkle in cumin, coriander, cinnamon, nutmeg, smoked paprika, and chili flakes.
- Stir constantly for 30 seconds to toast the spices lightly.
- Add Pumpkin and Broth
- Stir in the pumpkin puree, mixing well with the spices.
- Pour in the vegetable or chicken broth, and bring the mixture to a boil.
- Simmer and Blend
- Reduce the heat and let the soup simmer for 15-20 minutes, stirring occasionally.
- Use an immersion blender directly in the pot or transfer the soup to a blender to puree until smooth.
- Add Creaminess and Adjust Seasoning
- Stir in the coconut milk or heavy cream.
- Taste and adjust salt, pepper, and a splash of citrus juice if desired.
- Serve
- Ladle the soup into bowls and garnish with toasted pumpkin seeds, a drizzle of cream, and fresh herbs.
Tips
- To make fresh pumpkin puree, roast a small sugar pumpkin at 400°F (200°C) for 40-50 minutes, then blend the flesh.
- For extra depth of flavor, add a pinch of ground cloves or allspice.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
Enjoy your cozy bowl of spiced pumpkin soup! 😊
