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Here’s what you need for this cozy pumpkin soup: - 1 medium pumpkin (about 3-4 pounds), peeled and cubed - 1 can (13.5 oz) coconut milk - 1 onion, chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon turmeric - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro or pumpkin seeds for garnish - Pumpkin: This is the star of the soup. It brings sweetness and a creamy texture. Use a sugar pumpkin or any variety that’s great for cooking. - Coconut milk: This adds richness and a creamy feel. It balances the pumpkin's natural sweetness. - Onion and garlic: These provide a savory base. They enhance the soup's flavor and aroma. - Spices: Cumin, coriander, and turmeric add warmth. They create a cozy and inviting taste. - Vegetable broth: This is your soup's liquid. It adds depth and helps cook the pumpkin. For the best flavor and quality, I recommend these brands: - Pumpkin: Look for fresh, organic pumpkins at your local market. - Coconut Milk: Use brands like Aroy-D or Thai Kitchen for a rich taste. - Spices: McCormick and Simply Organic offer great options for spices. - Broth: Choose low-sodium vegetable broth from Pacific Foods or Swanson. These choices help create a soup that tastes delicious and feels like a warm hug. You can find the full recipe to guide you through each step. Start by gathering all your ingredients. You need a medium pumpkin, coconut milk, onion, garlic, ginger, vegetable broth, spices, and olive oil. First, peel and cube the pumpkin. It should be about 3-4 pounds. Then, chop one onion and mince three cloves of garlic. Grate one tablespoon of fresh ginger. These steps help you save time later. In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion and sauté it for about five minutes. You want the onion to be soft and translucent. Next, stir in the minced garlic and grated ginger. Cook this mixture for one to two minutes. You want to smell the lovely garlic and ginger aroma. Now, add the cubed pumpkin to the pot. Stir it well to coat with the onion mixture. Season the pumpkin with one teaspoon of ground cumin, one teaspoon of ground coriander, half a teaspoon of turmeric, and salt and pepper to taste. Pour in four cups of vegetable broth, then bring it to a boil. Once boiling, reduce the heat and let it simmer for 20 to 25 minutes. The pumpkin should be tender when done. Once your pumpkin is cooked, it’s time to blend. Stir in one can of coconut milk and mix well. For blending, you can use an immersion blender directly in the pot. This is easy and quick. If you use a regular blender, be careful. Pour the soup in batches to avoid spills. Blend until the soup is smooth and creamy. If it's too thick, add a little more broth or water. Taste it and adjust the seasoning if needed. Enjoy your cozy coconut pumpkin soup! For the full recipe, refer to the earlier section. To make your pumpkin soup taste amazing, focus on fresh ingredients. Use a ripe pumpkin for a sweet base. Sauté the onion slowly to bring out its natural sweetness. The garlic and ginger add warmth and depth. I love using cumin and coriander for a hint of spice. They work well with pumpkin and coconut milk. Always taste and adjust the seasoning as you go. This helps you find the perfect balance of flavors. One common mistake is not cooking the pumpkin long enough. If it's too firm, the soup won’t be smooth. Overcooking the garlic can also lead to a bitter taste. Be careful to add it after the onion is soft. Another mistake is adding too much coconut milk at once. Gradually mix it in for the best creaminess. Finally, don’t skip the garnish. A little cilantro or pumpkin seeds can elevate your dish. Garnishing makes your soup look special. I like to serve it in warm bowls. Drizzle some extra coconut milk on top for a lovely swirl. Fresh cilantro adds color and a fresh taste. You can also sprinkle roasted pumpkin seeds for crunch. Try using a bit of chili oil for a pop of color and flavor. These small touches make your cozy pumpkin soup even more appealing. For the full recipe, check the section above. {{image_2}} If you seek a dairy-free or vegan option, this pumpkin soup fits perfectly. The creamy coconut milk serves as a great substitute for dairy. It adds richness and a hint of sweetness. You can also use cashew cream for a nutty flavor. Blend soaked cashews with water until smooth. This will provide a different, yet tasty, creamy texture. To spice things up, try adding some heat. A dash of cayenne pepper adds a nice kick. You could also mix in chopped jalapeños for a fresh burst of spice. If you like, sauté some red pepper flakes with the onions. This will deepen the flavor right from the start. Another option is to serve the soup with a swirl of chili oil. It looks beautiful and adds a pop of flavor. You might need to adjust ingredients based on your needs. If you are allergic to coconut, use almond milk or oat milk. These will keep the soup creamy without coconut. For a nut-free option, stick with vegetable broth and skip the coconut. If you want more texture, add cooked lentils or chickpeas. They will make the soup hearty and filling. You can also switch the spices. Use your favorites, like paprika or curry powder, to create your own twist. For the full recipe, check out the Cozy Coconut Pumpkin Soup. After you enjoy your warm bowl of pumpkin soup, store leftovers in an airtight container. Let the soup cool down first. This keeps it fresh and safe to eat. You can store it in the fridge for about 3 to 5 days. If you want to keep it longer, consider freezing it. To freeze your pumpkin soup, use freezer-safe containers. Leave some space at the top since the soup will expand when frozen. The soup can last in the freezer for up to 3 months. When ready to enjoy, just take it out and let it thaw in the fridge overnight. Reheating is easy! You can warm up the soup on the stove over medium heat. Stir it often to keep it from sticking. If the soup thickens too much, add a little broth or water. You can also microwave it in a bowl. Heat it in short bursts and stir in between. This way, it heats evenly and stays tasty! The best pumpkin for soup is the sugar pumpkin. Sugar pumpkins have a sweet taste and creamy texture. They are smaller and denser than big Halloween pumpkins. They blend well into a smooth soup. You can also use butternut squash for a similar flavor. Both options give you a rich and tasty soup. Yes, you can make this pumpkin soup in a slow cooker! Just follow these steps: - Start by sautéing the onion, garlic, and ginger in a pan. - Once they are soft, add them to the slow cooker. - Add the cubed pumpkin, coconut milk, and spices. - Pour in the vegetable broth and stir. - Cook on low for about 6-8 hours or high for 3-4 hours. - Blend the soup after cooking for a creamy texture. This method makes it easy and hands-free! Pumpkin soup lasts about 4-5 days in the fridge. Make sure to store it in an airtight container. To keep it fresh, let it cool down before sealing. If you want it to last longer, you can freeze it. Just check out the full recipe for freezing guidelines. In this post, we explored pumpkin soup from ingredients to storage. You learned about key ingredients, preparation steps, and blending for creaminess. We covered tips for flavor and common mistakes to avoid. Variations offered dairy-free and spicy options. Lastly, we discussed storage and answered common questions. Enjoy making this simple and tasty soup that warms the heart. Your kitchen will shine!

Pumpkin Soup with Coconut Milk

Warm up this season with a hearty and delicious cozy coconut pumpkin soup that’s perfect for fall! This easy recipe features creamy coconut milk, tender pumpkin, and fragrant spices that create a comforting dish for any occasion. In just one pot, you’ll whip up a nutritious meal that serves four. Click through to discover the full recipe and enjoy a bowl of warmth that will delight your taste buds!
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Ingredients
  

1 medium pumpkin (about 3-4 pounds), peeled and cubed

1 can (13.5 oz) coconut milk

1 onion, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro or pumpkin seeds for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.

    Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

      Add the cubed pumpkin to the pot and stir well to coat with the onion mixture. Season with cumin, coriander, turmeric, salt, and pepper.

        Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 20-25 minutes, or until the pumpkin is tender.

          Once the pumpkin is cooked, stir in the coconut milk and mix well.

            Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until creamy.

              Taste and adjust seasoning if necessary. If the soup is too thick, you can add a little more broth or water to reach your desired consistency.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings

                  - Presentation Tips: Serve in warm bowls, garnished with chopped fresh cilantro or a sprinkle of pumpkin seeds for added crunch. Drizzle a little extra coconut milk on top for a beautiful finish!