30-Minute Pumpkin Soup

When the leaves turn golden, and that crisp autumn air wafts in, I can’t help but think of pumpkin soup. Honestly, there’s something enchanting about the way a simple blend of ingredients can conjure up warmth and coziness, isn’t there? This recipe has been a go-to for me, especially after a long day when time is tight but comfort is a must. It takes just 30 minutes, which is practically a whisper in the kitchen world! So, let’s walk through how to make this creamy goodness together; you’ll be harvesting compliments in no time.

Why you’ll love this recipe

Why make this soup tonight? Well, aside from its silky texture and rich flavor, this 30-Minute Pumpkin Soup is healthful and downright delightful. Picture cozy evenings huddled in your favorite sweatshirt, warmth from a steaming bowl cradled in your hands, each spoonful a hug. It’s like autumn in a bowl!

Your taste buds will dance with the gentle spices of ginger and cumin, binding perfectly with the creamy coconut milk. Plus, this soup is not just delicious; it also packs a punch of nutrients thanks to the pumpkin, rich in vitamins A and C. You see, cooking this dish isn’t just about satisfying hunger—it’s about nurturing your soul and savoring the season.

Gather these ingredients

1. Pumpkin Puree (2 cups): The star of the show! You can use canned or homemade puree. If you happen to roast a fresh pumpkin, that immersion in flavor is simply divine. Just try to avoid the pumpkin pie filling; we want to keep it savory!

2. Onion, chopped (1): It’s the aromatic base that builds layers of flavor. Go for a yellow onion; it has the right sweetness that balances our pumpkin perfectly.

3. Garlic, minced (2 cloves): Garlic adds a punch! If you’re feeling adventurous, consider adding a pinch of garlic powder if you love that garlicky essence but don’t have the fresh ones on hand.

4. Coconut Milk (1 can): Creamy and slightly sweet, this is what makes the soup luxuriously velvety. If you’re not a fan, feel free to swap it for heavy cream or a nut-based milk, but trust me, the coconut flavor complements the pumpkin like a dream.

5. Vegetable Broth (4 cups): Use a good-quality broth; it’s the soul of our soup. Homemade is wonderful, but store-bought works just fine too.

6. Ground Ginger (1 tsp): If you have fresh ginger lying around, peel and grate a bit more for an extra zing.

7. Ground Cumin (1 tsp): This spice brings warmth and earthiness. Together with ginger, they’ll create a delightful aromatic profile.

8. Salt and Pepper: Essential for depth. Adjust to your personal taste—don’t be shy!

9. Olive Oil: About a tablespoon for sautéing, but you could also use coconut oil for a hint of tropical flavor.

Preparing 30-Minute Pumpkin Soup

1. Heat Up: In a large pot, warm 1 tablespoon of olive oil over medium heat.

2. Sauté the Onions: Add the chopped onion and sauté until it turns translucent. This is where you want to build that flavor foundation.

3. Garlic Time: Toss in the minced garlic and let it sauté for another minute until fragrant. The aroma will draw you in!

4. Add the Goodies: Stir in the pumpkin puree, coconut milk, vegetable broth, ginger, and cumin. Give it a good mix.

5. Bring to a Boil: Allow the mixture to come to a boil, then reduce the heat and let it simmer for about 20 minutes. This is where the magic happens—the flavors meld beautifully.

6. Season It Up: After simmering, taste your soup and season it with salt and pepper to your liking. Don’t skip this step; it elevates everything.

7. Blend It Smooth: Using an immersion blender (or a regular blender in batches), blend until creamy and smooth.

8. Serve it Up: Ladle the hot soup into bowls and garnish with fresh herbs like cilantro or parsley if you’d like.

Best way to enjoy it

This pumpkin soup is wonderful on its own but can be elevated with a few thoughtful pairings. Consider serving it alongside a warm, crusty bread for dipping or a light salad to balance the richness. A sprinkle of toasted pumpkin seeds on top adds a lovely crunch and an extra nutritional boost!

Want a bit more indulgence? A swirl of yogurt or a drizzle of balsamic reduction can add a punch of flavor and flair. Trust me; your guests will be raving!

Storage and reheating tips

Worried about leftovers? This soup keeps well in an airtight container in the fridge for 3-5 days. To reheat, simply pop it back on the stovetop over medium heat for a few minutes or give it a quick spin in the microwave.

Thinking ahead? You can freeze the soup for up to three months. Just let it cool completely before portioning it into freezer-safe containers. That way, you’ve got a cozy meal ready to go when you need it most!

Extra tips and advice

• If you want to add some depth, try toasting the spices in the oil before adding the onions. It’s a small step, but the aroma will be worth it!
• For a spicy kick, consider adding a pinch of cayenne pepper or some red pepper flakes.
• If coconut milk isn’t in your pantry, don’t fret! Almond milk can be a lighter alternative, though it won’t be as creamy.

Recipe variations

This recipe is quite forgiving and easy to switch up! Here are a few ideas to get your creative juices flowing:

• Swap the Base: Instead of pumpkin, try butternut squash or sweet potatoes. They’ll bring a different depth of sweetness.
• Go Creamier: For a richer feel, sub in heavy cream or blend in some cashews for a nutty flavor profile.
• Herb Love: Swap out spices for fresh herbs like thyme or sage for a herby twist.

Ingredients list

• 2 cups pumpkin puree
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can coconut milk
• 4 cups vegetable broth
• 1 tsp ground ginger
• 1 tsp ground cumin
• Salt and pepper to taste
• Olive oil

Step-by-step instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion; sauté until translucent.
3. Stir in the minced garlic; cook for another minute.
4. Mix in pumpkin puree, coconut milk, vegetable broth, ginger, and cumin.
5. Bring to a boil; reduce heat and simmer for about 20 minutes.
6. Season with salt and pepper.
7. Blend until smooth using an immersion blender or in batches with a regular blender.
8. Serve hot, garnished with fresh herbs if desired.

Your questions answered

1. Can I use fresh pumpkin instead of canned? Absolutely! Just roast and puree it before adding.
2. Is this soup gluten-free? Yes, all ingredients are gluten-free, so enjoy without worry!
3. Can I make it vegan? It’s already vegan! The coconut milk ensures a creamy texture without dairy.
4. How many servings does this recipe make? It typically yields about four servings, depending on portion size.
5. What can I serve with this soup? A simple green salad or garlic bread complements the richness beautifully.

There’s something incredibly satisfying about cozying up with a steaming bowl of this pumpkin soup as the leaves swirl outside. It’s an invitation to savor the moment. So, go ahead—try this recipe, let your culinary creativity run wild, and come back to share your experiences. I can’t wait to hear how it turns out for you!

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30-Minute Pumpkin Soup

Difficulty: Beginner Prep Time Cook Time Total Time 30 hrs

Servings: 4 Estimated Cost: $ 10 Calories: 300

Best Season: autumn

Description

This 30-Minute Pumpkin Soup is a warm, creamy dish ideal for cozy evenings. With its rich flavors and silky texture, it’s like autumn in a bowl.

Ingredients for 30-Minute Pumpkin Soup

Scale

1/2x 1x 2x 3x

Main Ingredients

• 2 cups pumpkin puree (Get canned or homemade; avoid pumpkin pie filling.)
• 1 onion, chopped (Yellow onion is recommended.)
• 2 cloves garlic, minced (Feel free to use garlic powder if fresh isn't available.)
• 1 can coconut milk (Can substitute with heavy cream or nut-based milk.)
• 4 cups vegetable broth (Use good quality broth, homemade or store-bought.)
• 1 tsp ground ginger (Use fresh ginger for more flavor if available.)
• 1 tsp ground cumin (Adds a warm, earthy flavor.)
• to taste salt and pepper (Adjust according to preference.)
• 1 tbsp olive oil (Can substitute with coconut oil.)

Instructions for 30-Minute Pumpkin Soup

Cooking Steps

1. Heat Oil

   In a large pot, warm 1 tablespoon of olive oil over medium heat.
   Mark as complete

2. Sauté Onions

   Add the chopped onion and sauté until it turns translucent.
   Mark as complete

3. Add Garlic

   Stir in the minced garlic and sauté for another minute until fragrant.
   Mark as complete

4. Mix Ingredients

   Stir in the pumpkin puree, coconut milk, vegetable broth, ginger, and cumin. Mix well.
   Mark as complete

5. Bring to a Boil

   Allow the mixture to come to a boil, then reduce the heat and let it simmer for about 20 minutes.
   Mark as complete

6. Season

   Taste and season with salt and pepper to your liking.
   Mark as complete

7. Blend

   Use an immersion blender to blend until smooth.
   Alternatively, blend in batches using a regular blender.
   Mark as complete

8. Serve

   Ladle the soup into bowls and garnish with fresh herbs if desired.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 11g17%

Saturated Fat 10g50%

Trans Fat 0g

Cholesterol 0mg

Sodium 500mg21%

Potassium 600mg18%

Total Carbohydrate 40g14%

Dietary Fiber 8g32%

Sugars 5g

Protein 4g8%

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Vitamin A 2000 IU

Vitamin C 15 mg

Calcium 30 mg

Iron 2 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 2 mcg

Thiamin 0.2 mg

Riboflavin 0.1 mg

Niacin 1 mg

Vitamin B6 0.1 mg

Folate 20 mcg

Vitamin B12 0 mcg

Biotin 0 mcg

Pantothenic Acid 0.5 mg

Phosphorus 50 mg

Iodine 0 mcg

Magnesium 15 mg

Zinc 0.5 mg

Selenium 0 mcg

Copper 0.2 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin soup, creamy soup, autumn recipe