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Creamy Pumpkin Soup

A rich and velvety soup that combines the natural sweetness of pumpkin with aromatic herbs and spices, perfect for chilly days or cozy nights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 lbs Fresh pumpkin, peeled and cubed Once the seeds are removed, provides a creamy base.
  • 10 cups Vegetable broth (or water) Gives the soup a rich depth of flavor.
  • to taste Salt Enhances all the flavors.
  • 2 sprigs Escallion/green onions Adds refreshing crunch and aroma.
  • 1/4 teaspoon Red pepper flakes For subtle heat.
  • 1 small Plummy tomato, chopped Adds freshness and acidity.
  • 4 cloves Garlic, minced Elevates the soup's flavor profile.
  • 1 teaspoon Mrs. Dash herbs and lemon seasoning (or any herbs seasoning) Adds layers of flavor without extra salt.
  • 1/4 cup Coconut milk Contributes a creamy finish.

Method
 

Preparation
  1. Pour 10 cups of vegetable broth (or water) into a large pot and bring to a boil over medium-high heat.
  2. Add cubed pumpkin and sprinkle in salt to taste. Reduce heat to medium.
  3. Add escallion, red pepper flakes, chopped tomato, minced garlic, and Mrs. Dash seasoning. Stir well and cover.
Cooking
  1. Cook for about 20 minutes, or until pumpkin is fork-tender.
  2. Remove from heat and blend the soup until smooth using an immersion blender.
  3. Return pot to low heat and stir in coconut milk along with remaining seasoning. Simmer uncovered for an additional 5 minutes.
Serving
  1. Remove from heat and serve in bowls, optionally topped with toasted croutons.

Notes

For richer flavor, roast pumpkin cubes before adding to pot. Adjust spice level with more or less red pepper flakes. Substitute coconut milk with heavy cream or alternative plant-based milk if needed.