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Hearty and Comforting Pumpkin Milk Soup Recipe for Chilly Evenings

Hearty Cozy Pumpkin Milk Soup Recipe for Chilly Evenings, combining sweet pumpkin, creamy coconut milk, and aromatic spices.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 medium sugar pumpkin cubed
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 4 cups low-sodium vegetable broth
For the Creamy Blend
  • 1 can coconut milk
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
To Season
  • to taste salt
  • to taste pepper
For Garnish
  • 1/4 cup toasted pumpkin seeds optional

Equipment

  • blender
  • large pot

Method
 

How to Make Hearty Cozy Pumpkin Milk Soup
  1. Prepare the Pumpkin: Cut the pumpkin in half, scoop out the seeds, and cube it into small pieces.
  2. Sauté Aromatics: In a large pot, heat a splash of oil over medium heat, add the chopped onion, and cook until translucent. Stir in minced garlic and sauté for another minute.
  3. Cook Pumpkin: Add cubed pumpkin and pour in enough vegetable broth to cover. Bring to a simmer and cook for 20-25 minutes until fork-tender.
  4. Blend: Transfer the mixture to a blender and puree until smooth.
  5. Add Coconut Milk: Return blended soup to pot, stir in coconut milk, nutmeg, cinnamon, salt, and pepper, and let simmer for 5 minutes.
  6. Serve: Ladle soup into warm bowls and garnish with toasted pumpkin seeds.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 10gMonounsaturated Fat: 2gSodium: 300mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 300IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

For a chunkier texture, reserve some pumpkin cubes before blending. Store leftovers in airtight containers in the fridge for up to 3 days.

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