Description
A delightful and creamy Pumpkin Chive Soup with Coconut Cream that makes dinner enjoyable.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (15 ounces) pure pumpkin puree
- 4 cups vegetable broth
- 1 cup coconut milk
- 1/4 cup fresh chives, chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, ground ginger, ground cumin, and cayenne pepper (if using). Cook for an additional 1-2 minutes until fragrant.
- Add the pumpkin puree and vegetable broth to the pot. Stir well to combine and bring to a simmer.
- Reduce the heat and let the soup simmer for about 15 minutes, stirring occasionally.
- Remove the pot from heat and stir in the coconut milk and chopped chives. Season with salt and pepper to taste.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Return the soup to the pot and heat gently before serving.
Notes
- For a spicier kick, add more cayenne pepper or a dash of hot sauce.
- Top each serving with additional chopped chives and a swirl of coconut cream for a beautiful presentation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: varies
- Fat: 10g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: varies
- Protein: 3g
- Cholesterol: 0mg