Description
This creamy dairy-free pumpkin soup is a comforting and flavorful recipe perfect for autumn and chilly days. Made with homemade pumpkin purée and a blend of warm spices, this soup is enriched with coconut cream for extra smoothness and topped with crunchy pepitas and a slice of toasted baguette for a satisfying meal.
Ingredients
Main Ingredients
- 1 1/4 cups homemade pumpkin purée
- 1 to 2 tablespoons olive oil
- 1 finely chopped small yellow onion (about 1/4 cup)
- 1/8 teaspoon granulated garlic
- 1/8 teaspoon cayenne powder (add more for spicier soup)
- 1/8 teaspoon red pepper flakes (add more for spicier soup)
- generous pinch of cumin
- generous pinch of coriander
- 2 cups low sodium vegetable broth
- 1/8 teaspoon kosher salt (add more to taste)
- 1/8 teaspoon ground black pepper (add more to taste)
- 3 tablespoons coconut cream
- 2 teaspoons coconut cream (divided, for garnish)
For Garnish
- Pepitas (or roasted pumpkin seeds)
- Red pepper flakes
- 2 slices toasted French baguette
Instructions
- Sauté onions: In a heated saucepan with olive oil, add the finely chopped yellow onions and sauté over low heat until translucent, taking care not to brown them.
- Add pumpkin and spices: Stir in the homemade pumpkin purée, then sprinkle the granulated garlic, cayenne powder, red pepper flakes, cumin, and coriander. Mix thoroughly to combine all the spices evenly with the pumpkin.
- Simmer soup: Pour in the low sodium vegetable broth and bring the mixture to a gentle boil for about 3 minutes. Lower the heat and allow the soup to simmer for 20 minutes so the flavors meld and the broth slightly thickens.
- Season: Add kosher salt and ground black pepper according to taste. Adjust heat by adding more cayenne and red pepper flakes if desired.
- Add coconut cream: Pour in 3 tablespoons of coconut cream and stir until fully incorporated. Then turn off the heat to prepare for blending.
- Blend soup: Transfer the soup to a heat-resistant blender or use an immersion blender directly in the pot to puree the soup until smooth and creamy.
- Serve and garnish: Ladle the creamy pumpkin soup into serving bowls. Sprinkle extra red pepper flakes on top, add a teaspoon of coconut cream, garnish with pepitas or roasted pumpkin seeds, and serve with a slice of toasted French baguette on the side.
Notes
- Adjust cayenne and red pepper flakes to control spiciness based on your preference.
- For a thicker soup, reduce broth slightly or simmer longer.
- Using homemade pumpkin purée provides the best flavor and texture.
- This soup is excellent for meal prep and reheats well.
- Serve with crusty bread to make it a full meal.