Ingredients
• 1 tbsp olive oil or butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups pumpkin puree (unsweetened)
• 3 cups vegetable or chicken broth
• 1 cup coconut milk (or heavy cream for extra richness)
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ¼ tsp smoked paprika (optional, for depth)
• Salt & pepper to taste
• Optional toppings: roasted pumpkin seeds, drizzle of cream, fresh thyme, croutons
Instructions
- In a large pot over medium heat, warm olive oil. Add onion and sauté 5–6 minutes until soft.
- Stir in garlic and cook 1 minute until fragrant.
- Add pumpkin puree, broth, cinnamon, nutmeg, ginger, smoked paprika, salt, and pepper. Stir well.
- Bring to a simmer and cook 15 minutes, stirring occasionally.
- Stir in coconut milk and heat through (do not boil).
- Use an immersion blender to purée until silky smooth—or carefully transfer to a blender in batches.
- Taste and adjust seasoning. Warm gently before serving.
- Ladle into bowls and top with pumpkin seeds, a swirl of cream, or fresh herbs.
✨ Perfect with crusty bread or a fall salad—great for meal prep and tastes even better the next day!
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 20 mins , Total Time : 30 mins , Servings : 4 , Calories : 180 , Net Carbs: 14g , Fats: 12g , Protein: 4g