Ingredients:

• Pumpkin – 400g
• Onion – 70g
• Carrot – 200g
• Zucchini – 150g
• Fresh ginger – 15g
• Olive oil – 1 tbsp
• Butter – 1 tbsp
• Chicken broth – enough to cover the vegetables
• Coconut milk – 200ml
• Lemon – 1/3 piece
• Garlic – 1 small clove (optional)
• Soy sauce – 1 tbsp
• Salt, to taste
• Sweet paprika – a pinch (optional)
• Turmeric – a pinch (for color and flavor)
• Fresh herbs (basil or parsley) for garnish

Instructions:

Step 1: Prepare the Pumpkin

1. Begin by peeling and cutting 400g of pumpkin into small cubes. Aim for uniform size pieces for even cooking.
2. In a large pot, heat 1 tbsp of olive oil over medium heat. Add the diced pumpkin and cook until it starts to soften slightly.

Step 2: Add Vegetables

1. Chop 70g of onion and add it to the pot with the pumpkin. Stir well.
2. Peel and slice 200g of carrots, then add them to the pot. Carrots will enhance the color and add a natural sweetness to the soup.
3. Dice 150g of zucchini and add to the mixture. Zucchini provides a smooth texture to the soup without overwhelming the flavors.
4. Add 15g of freshly grated ginger for a zing of freshness and warmth.

Step 3: Sauté the Vegetables

1. Stir the vegetables continuously for about 5 minutes until they soften and release their flavors.
2. Add a pinch of salt to season the vegetables as they cook.
3. Optional: Add a small garlic clove for additional depth of flavor. Just make sure it is minced finely.

Step 4: Add Broth and Simmer

1. Pour enough chicken broth over the vegetables to just cover them. The broth will add richness to the soup, while also helping to cook the vegetables until tender.
2. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and cook for 15 minutes, or until all vegetables, especially the carrots, are soft.

Step 5: Blend the Soup

1. Once the vegetables are tender, remove the pot from the heat and let it cool slightly.
2. Using an immersion blender (or a regular blender in batches), blend the soup until smooth and creamy.
3. If the soup is too thick, add a little more broth or water to reach your desired consistency.

Step 6: Add Coconut Milk and Season

1. Add 200ml of coconut milk to the soup, stirring well to combine. The coconut milk will make the soup rich and creamy with a slightly sweet, nutty flavor.
2. Squeeze the juice of 1/3 lemon into the soup to balance the sweetness of the pumpkin and coconut milk.
3. Add a pinch of turmeric for extra color and a small dash of soy sauce for umami and additional saltiness. Adjust salt to taste.

Step 7: Final Touches

1. Let the soup simmer gently for another 5 minutes, allowing all the flavors to meld together.
2. Optional: Add a small amount of sweet paprika for a hint of spice and vibrant color.
3. For extra flavor, you can add a small amount of freshly grated garlic at the end of cooking, allowing it to release its aroma without overpowering the dish.

Step 8: Serve

1. Ladle the pumpkin soup into bowls.
2. Garnish with fresh herbs like basil or parsley. If you like a bit of crunch, sprinkle a few pumpkin seeds or croutons on top.
3. Enjoy your warm, creamy pumpkin soup with a side of fresh bread or toast.

Cooking Tips:

• For a richer flavor, consider roasting the pumpkin in the oven before adding it to the soup. This brings out the natural sweetness and adds a slightly caramelized depth.
• If you want a vegan version, simply replace the chicken broth with vegetable broth and omit the butter.
• You can add a hint of spice by incorporating chili flakes or cayenne pepper to balance the sweetness of the pumpkin.
• Adjust the consistency of the soup by adding more or less broth depending on whether you prefer a thick or more liquid soup.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month.

Nutritional Facts (Per Serving):

• Calories: ~220 kcal
• Carbohydrates: 24g
• Protein: 4g
• Fat: 10g
• Fiber: 5g
• Vitamin A: 120% of the daily recommended intake

FAQs:

1. Can I use a different type of milk?
   • Yes, you can use regular cream or milk if you don’t have coconut milk. However, coconut milk adds a unique flavor that pairs well with pumpkin.
2. Can I make the soup ahead of time?
   • Absolutely! This soup can be made ahead of time and stored in the fridge or freezer. Just reheat it gently on the stove before serving.
3. Can I add other vegetables?
   • Definitely! You can add sweet potatoes, parsnips, or even butternut squash for a different flavor profile.

Conclusion: Pumpkin cream soup is a versatile, comforting dish that brings warmth and coziness to any meal. Whether you serve it as a starter or a main course, its vibrant color and rich flavor will impress everyone at the table. Adjust the seasoning to your taste and garnish with your favorite toppings to make it your own. Enjoy the nourishing goodness of this seasonal delight!