Description
There’s nothing like a warm, creamy bowl of Pumpkin Soup infused with roasted garlic and fresh herbs to welcome the chill of autumn. The roasted garlic adds a deep, savory flavor that perfectly complements the smooth sweetness of pumpkin puree, making each spoonful a cozy, comforting delight. The coconut milk (or cream, if you prefer) gives the soup a luscious texture, with a hint of richness that makes it feel like a luxurious treat. This Pumpkin Soup is incredibly versatile and easy to customize. You can top it with roasted pumpkin seeds for added crunch, or add a sprinkle of fresh herbs for a burst of color and freshness. This dish makes a perfect appetizer or a light meal, especially when paired with a slice of crusty bread for dipping. Whether you’re serving it as part of a holiday feast or enjoying it on a quiet evening at home, this soup is guaranteed to bring warmth and comfort to your table.
Ingredients
- 2 cups pumpkin puree (homemade or canned)
- 3 cups vegetable broth
- 1 large onion, chopped
- 3 cloves garlic, peeled
- 1 tablespoon olive oil
- 1/2 cup coconut milk (or heavy cream for a richer texture)
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon fresh sage leaves, chopped
- Salt and pepper to taste
- Optional toppings: roasted pumpkin seeds, a drizzle of extra coconut milk, or fresh herbs for garnish
Instructions
- Preheat the oven to 400°F (200°C). Place the garlic cloves on a baking sheet, drizzle with olive oil, and roast for 10-12 minutes until golden and fragrant. Set aside.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, or until translucent.
- Add the roasted garlic, pumpkin puree, vegetable broth, thyme, and sage. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low. Simmer for 15 minutes to allow flavors to meld.
- Remove from heat and blend the soup until smooth using an immersion blender or by carefully transferring it to a blender in batches.
- Return the soup to low heat, then stir in coconut milk and season with salt and pepper to taste. Cook for an additional 5 minutes to warm through.
- Serve warm, garnished with roasted pumpkin seeds, extra coconut milk, or fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes