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Velvety Spicy Pumpkin Soup

This pumpkin soup features a smooth, creamy texture with a slightly spicy kick, achieved by blending cooked pumpkin with coconut milk and warming spices. The final dish has a vibrant orange color and a silky consistency, garnished with herbs for a cozy fall presentation.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: comfort food, Fall
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium pumpkin peeled, seeded, and cubed
  • 1 cup coconut milk full-fat for creaminess
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground nutmeg
  • 1 teaspoon dried sage crushed
  • 2 tablespoons olive oil
  • to taste salt
  • to taste black pepper

Equipment

  • Large pot
  • Immersion blender
  • Measuring Cups
  • Chef's knife
  • Cutting board

Method
 

  1. Heat the olive oil in a large pot over medium heat until shimmering. Add the chopped onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  3. Stir in the cubed pumpkin, ground nutmeg, and crushed sage, cooking for about 2-3 minutes to coat the pumpkin with spices and promote a fragrant aroma.
  4. Pour in enough water or vegetable broth to cover the pumpkin and bring to a gentle boil. Reduce the heat and simmer until the pumpkin is soft and easily pierced, about 15-20 minutes.
  5. Remove the pot from heat and use an immersion blender to puree the cooked mixture until smooth and creamy.
  6. Stir in the coconut milk to add richness and a hint of sweetness. Season with salt and black pepper to taste.
  7. Warm the soup over low heat just until heated through—do not boil, to preserve the coconut milk’s creaminess—and adjust seasoning as needed.
  8. Serve the velvety soup in bowls, garnished with a sprinkle of fresh herbs or additional sage if desired, and enjoy the cozy flavors.

Notes

For an extra touch, top with a drizzle of coconut cream or a dash of crushed red pepper for heat. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.