A Spiced Pumpkin Soup

Warm up your day with this velvety Spiced Pumpkin Soup, a comforting bowl of autumnal flavors that’s as nourishing as it is delicious. Featuring rich pumpkin puree enhanced with aromatic spices like cumin, coriander, cinnamon, and paprika, this soup boasts layers of warmth and depth in every spoonful. Balanced with creamy coconut milk and a hint of fresh ginger, it achieves the perfect harmony of savory and subtly sweet. Easy to prepare in just 45 minutes, this gluten-free recipe is ideal for a cozy dinner or an impressive starter for any gathering. Garnish with a drizzle of heavy cream, toasted pumpkin seeds, and fresh parsley for a visually stunning and flavorful finish. Embrace this seasonal favorite, brimming with nutrients and soul-soothing goodness!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams pumpkin puree
• 1 medium (finely chopped) onion
• 2 cloves (minced) garlic cloves
• 1 teaspoon (grated) fresh ginger
• 750 milliliters vegetable stock
• 200 milliliters coconut milk
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon paprika
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 50 milliliters heavy cream (optional, for garnish)
• 2 tablespoons pumpkin seeds (optional, for garnish)
• 1 tablespoon (chopped) fresh parsley (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 4-5 minutes until it softens and turns translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.

Step 4

Add the ground cumin, ground coriander, ground cinnamon, and paprika. Stir to coat the onions with the spices, cooking for 1 minute.

Step 5

Stir in the pumpkin puree and pour in the vegetable stock. Mix everything until well combined.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.

Step 7

Stir in the coconut milk and season with salt and black pepper to taste. Simmer for an additional 5 minutes.

Step 8

Use an immersion blender to puree the soup directly in the pot until it is smooth and creamy. Alternatively, let the soup cool slightly and blend it in batches using a stand blender.

Step 9

Taste and adjust seasoning if needed.

Step 10

Serve hot with a swirl of heavy cream, a sprinkle of toasted pumpkin seeds, and fresh parsley if desired.

Nutrition Facts

Serving size	1430.1 grams (1430.1g)

Amount per serving	% Daily Value*
Calories	751

Total Fat 29.80g	38%
Saturated Fat 7.00g	35%
Polyunsaturated Fat 6.10g
Cholesterol 10mg	3%
Sodium 4209mg	183%
Total Carbohydrate 109.60g	40%
Dietary Fiber 28.60g	102%
Total Sugars 34.70g
Protein 26.20g	52%

Vitamin D 0IU	0%
Calcium 323mg	25%
Iron 14mg	76%
Potassium 2836mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.1%

Protein: 12.9%

Carbs: 54.0%