Description
Indulge in the rich flavors of creamy pumpkin tomato soup with this easy recipe. Learn how to create a comforting and delicious bowl of soup today!
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) pumpkin puree (425 g)
- 1 can (14.5 ounces) diced tomatoes (411 g)
- 2 cups vegetable broth (480 ml)
- 1 cup coconut milk (240 ml)
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) smoked paprika
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon maple syrup (15 ml)
- Fresh parsley or basil, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in pumpkin puree and diced tomatoes.
- Pour in vegetable broth and stir to combine.
- Add ground cumin and smoked paprika.
- Season with salt and black pepper, to taste.
- Bring the mixture to a boil, then reduce heat to a simmer.
- Cover and simmer for 15 minutes, stirring occasionally.
- Stir in coconut milk and maple syrup.
- Use an immersion blender to puree the soup until smooth.
- Adjust seasoning with additional salt and pepper, if needed.
- Serve hot, garnished with fresh parsley or basil.
Notes
- For a richer consistency, opt for full-fat coconut milk over light coconut milk.
- Enhance the flavor with a dash of nutmeg or cinnamon for added warmth.
- To increase the satiety factor, consider incorporating cooked chickpeas or lentils.