Creamy Pumpkin Soup is a great way to showcase your cooking skills, using some fantastic Fall flavors! This easy squash soup can be served for lunch, at dinner, or even as an appetizer.
Prep Time5 minutesminutes
Cook Time15 minutesminutes
Total Time20 minutesminutes
Ingredients
1tablespoonolive oil
1mediumonion, finely diced
1garlic clove, minced
2(15 oz)cans pumpkin puree
1(13 oz)can coconut milk
1cupvegetable stock
1tspcurry powder
½tspsalt
½tspblack pepper
½teaspoonsmoked paprika
½teaspoongaram masala
pinchof cayenne pepper
Optional toppings:
chopped fresh cilantro
coconut milk or heavy cream
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Instructions
In a large stock pot over medium heat, add olive oil and onion to the skillet and cook till softened, about 5 minutes. Once translucent, stir in garlic and sauté for 30 seconds.
Add remaining ingredients, including the pumpkin, and bring to a simmer. Using an immersion blender, puree soup until smooth. You can also carefully transfer soup to a blender in batches and puree until smooth.
Continue simmering over medium-low heat for 10 minutes. Taste and adjust seasonings, to taste.
Serve warm with fresh cilantro on top and a drizzle of coconut milk or heavy cream, as desired.