Description
As the leaves start to fall and a crisp chill fills the air, there’s nothing quite like a warm, comforting bowl of soup to cozy up to. This Creamy Pumpkin and Vegetable Soup is the perfect fall dish, combining the earthy sweetness of pumpkin with a medley of colorful vegetables and fragrant spices. It’s a nutrient-packed meal that’s creamy, without the need for any dairy, making it a fantastic option for vegans and anyone looking to enjoy a healthy, wholesome dish. With its rich flavors and silky texture, this soup is sure to become a seasonal favorite in your kitchen.
Ingredients
Units
Scale
- 1 small pumpkin or butternut squash, peeled, seeded, and diced (about 4 cups)
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 medium potato, peeled and diced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup coconut milk or any plant-based milk
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- Fresh parsley or cilantro, for garnish
Instructions
- Prepare the vegetables: Start by peeling and chopping the pumpkin (or butternut squash), carrots, zucchini, and potato. Chop the onion and mince the garlic.
- Sauté the onions and garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 3-4 minutes, until the onion becomes translucent and fragrant.
- Add the vegetables: Add the diced pumpkin, carrot, zucchini, and potato to the pot. Stir to combine with the onion and garlic. Season with ground cumin, cinnamon, turmeric, nutmeg, salt, and pepper.
- Add the broth: Pour in the vegetable broth, making sure the vegetables are fully covered. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the vegetables are tender.
- Blend the soup: Once the vegetables are soft, remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup to a blender in batches and blend until smooth.
- Add the coconut milk: Stir in the coconut milk to add creaminess and enhance the flavor. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve: Ladle the creamy soup into bowls and garnish with fresh parsley or cilantro for a pop of color and flavor. Serve warm, with crusty bread on the side, if desired.
- Prep Time: 15mins
- Cook Time: 25mins