Roll into fall with this super easy pumpkin soup recipe made with earthy spices of cardamom, cumin, ginger and cinnamon. And to bring out pumpkin's sweet side add a dash of vanilla!
We are in love with pumpkin over here… everything from pumpkin soup to pumpkin bread have been made this past weekend! Can you smell the flavors leaving my kitchen and entering yours as I wave my arms to send them your way? When researching the best approach to flavor pumpkin the most popular features are ginger, maple syrup, and cumin. Add a bit of coconut milk and vanilla into the mix and you have a deceptively delicious healthy meal in less than an hour.
Ingredients
- 1 Tbsp. olive oil
- 1 large onion diced
- 1 cup carrots diced
- 2 garlic cloves minced
- 4 cups vegetable stock
- 1 15 oz. can of pumpkin puree
- 1 cup canned coconut milk
- 1 tsp.. cumin
- 1/2 tsp. cardamom
- 1/2 tsp. cinnamon
- 1/2 tsp. cloves
- 1/8 tsp. ginger
- 1/2 tsp. vanilla
- 1 Tbsp. maple syrup
Instructions
- Heat olive oil in a skillet. Add the onion and carrot. Cook for 5-10 minutes, or until softened. Add the garlic and cook for 30-60 seconds, then add the spices. Cook for another 30 seconds, stirring constantly to prevent burning.
- Add the vegetable stock, maple syrup, vanilla, pumpkin puree, and coconut milk. Cook on LOW simmer for about 30-45 minutes.
- Puree the soup in a blender before serving. Garnish with toasted pumpkin seeds (optional).
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