Pumpkin Soup Recipe

 Vanessa Nungari 664638

Ingredients:

1 kg pumpkin, peeled and chopped

2onion, chopped

5 cloves garlic, minced

4 cups vegetable or chicken broth

1 cup (250 ml) coconut milk or heavy cream

1 tbsp olive oil or butter

1 tsp salt (adjust to taste)

1 tsp black pepper

½ tsp ground nutmeg (optional)

1tsp basil (optional)

Instructions:

1. Sauté Aromatics: Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and garlic. Sauté for 3-4 minutes until soft and fragrant.

2. Cook the Pumpkin – Add the chopped pumpkin to the pot. Stir and cook for about 5 minutes to enhance the flavour.

3. Add Broth & Simmer: Pour in the broth. Bring to a boil, reduce heat and simmer for 20-25 minutes until the pumpkin is tender.
   
   

4. Blend Until Smooth – Use an immersion blender to puree the soup until smooth. If using a regular blender, let the soup cool slightly before blending in batches.

5. Add Cream & Seasonings –Pour the soup into the pot. Stir in the coconut milk or heavy cream. Add salt, black pepper, nutmeg, and paprika. Simmer for another 5 minutes.
   
   

6. Serve: Ladle the soup into bowls and garnish with cream, fresh herbs, or toasted pumpkin seeds. Serve warm.