It's hard to beat this creamy pumpkin soup on a cold fall or winter night. When you mix pumpkin, coconut milk, and spices together, you get a smooth, flavorful sauce. This dish will warm your heart and please your taste buds.
Ingredients: 1 small pumpkin, peeled and diced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 cup coconut milk. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1/2 teaspoon ground nutmeg. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until softened. Add diced pumpkin, ground cumin, and ground nutmeg. Stir well. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes or until pumpkin is tender. Using an immersion blender, blend the soup until smooth. Stir in coconut milk, season with salt and pepper to taste. Simmer for another 5 minutes. Serve hot, garnished with fresh parsley.
Prep Time: 15 minutes
Cook Time: 30 minutes
Rober Elee Chemistry
