Creamy Pumpkin Soup

Creamy pumpkin soup is the ultimate comfort food that will warm and refresh you on colder days. The rich, velvety texture of the soup, combined with the gentle, sweet flavor of roasted pumpkin, makes every spoonful a true delight. Aromatic onion and garlic add depth of flavor, while coconut milk provides a light creaminess with a subtle tropical touch.

Toasted pumpkin seeds on top give a crunchy texture and an extra dose of healthy fats, perfectly contrasting with the smooth soup. Served with crispy toasted bread brushed with olive oil, this soup is incredibly satisfying yet light.

Simple to make, healthy, and incredibly delicious, this pumpkin soup is the perfect addition to your winter menu. Enjoy the richness of natural flavors and nourish your body and soul with this hearty and warming treat!

Recipe for Creamy Pumpkin Soup with Toasted Pumpkin Seeds

Ingredients (for 4 people):

• 1 medium pumpkin (about 1 kg), peeled and diced
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 medium potato, peeled and diced
• 1 liter vegetable broth
• 200 ml coconut milk (or cooking cream for a richer texture)
• Salt and freshly ground black pepper, to taste
• A pinch of nutmeg (optional)
• Toasted pumpkin seeds for topping

For serving:

• 4 slices of bread, toasted and brushed with a bit of olive oil
• Extra olive oil for drizzling (optional)

Preparation:

1. Sautéing the vegetables:
   • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute.
2. Adding the pumpkin and potato:
   • Stir in the diced pumpkin and potato. Sauté for a few minutes, stirring often, to slightly soften the vegetables.
3. Cooking the soup:
   • Pour in the vegetable broth and add salt, pepper, and a pinch of nutmeg (if using). Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the pumpkin and potato are tender.
4. Blending:
   • Remove the soup from heat and let it cool slightly. Use an immersion blender or a regular blender to blend the soup until completely smooth and creamy.
   • Return the soup to low heat, add the coconut milk or cooking cream, and stir well. Heat through, but do not let it boil.
5. Serving:
   • Serve the warm soup topped with toasted pumpkin seeds and a drizzle of olive oil if desired. Accompany with crispy toasted bread on the side.

Nutritional values (per serving, for 4 servings):

• Calories: 300 kcal
• Protein: 6 g
• Fat: 15 g
• Carbohydrates: 35 g
• Fiber: 7 g
• Sugar: 8 g

Preparation time:

• Total: 45 minutes (15 minutes for preparation + 30 minutes cooking)

Servings:

• The recipe serves 4 people.

Enjoy this delicious and creamy pumpkin soup that will warm and satisfy you, making it perfect for colder days!