Creamy Pumpkin Soup with Coconut Milk: The Perfect Fall Comfort Dish
Imagine coming home on a chilly evening, and the warm, fragrant scent of pumpkin soup filling the air. This rich, velvety soup with a hint of coconut milk is not only delicious but also incredibly easy to make. Packed with flavor and warmth, it’s the perfect dish to cozy up with during the fall. Plus, it’s light, dairy-free, and nutritious, making it an all-around winner for any gathering or a simple night in.
To make this delightful soup, you’ll need just a few simple ingredients, and in less than 30 minutes, you’ll have enough to serve 4 people.
Here’s what you’ll need:
1 kg (2.2 lbs) of pumpkin, peeled and chopped
1 onion, finely chopped
2 garlic cloves, minced
400 ml (13.5 oz) of coconut milk
750 ml (3 cups) of vegetable broth
1 tablespoon of olive oil
1 teaspoon of ground cumin
½ teaspoon of ground ginger
Salt and pepper to taste
Optional: fresh cilantro or pumpkin seeds for garnish
This pumpkin soup is not just about flavor; it’s also about convenience. The natural sweetness of the pumpkin pairs beautifully with the creaminess of coconut milk, creating a soup that’s both rich and satisfying. The touch of cumin and ginger adds warmth and depth, making it feel like a hug in a bowl.
