Step 1: Prepare the Vegetables
- Prep the ingredients: Dice the onion, garlic, carrots, potato, and bell pepper. If using fresh pumpkin, peel and cube it, or use pre-made pumpkin puree for convenience.
Step 2: Sauté the Vegetables
- Heat the olive oil: In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Sauté the onion and garlic: Add the diced onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
- Add the carrots, potato, and bell pepper: Stir in the carrots, potato, and bell pepper, cooking for an additional 5-7 minutes until the vegetables begin to soften.
Step 3: Add the Pumpkin and Spices
- Incorporate the pumpkin puree: Stir in the 2 cups of pumpkin puree and mix well with the sautéed vegetables.
- Season with spices: Add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and ½ teaspoon of paprika. Season with salt and pepper to taste. Stir well to combine and allow the spices to toast for 1-2 minutes.
Step 4: Add the Broth
- Pour in the vegetable broth: Add 2 cups of vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until all the vegetables are tender.
Step 5: Blend the Soup
- Blend until creamy: Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches. Be cautious with the hot liquid!
Step 6: Stir in the Creaminess
- Add coconut milk: Once blended, return the soup to the pot (if using a countertop blender) and stir in 1 cup of coconut milk (or heavy cream) until well combined. Allow the soup to heat through over low heat for another 5 minutes.
- Optional add-ins: If using corn or green beans, add them at this stage and simmer for an additional 5 minutesuntil heated through.
Step 7: Final Touches
- Adjust seasoning: Taste the soup and adjust the seasoning with more salt, pepper, or a squeeze of lemon juice if desired.
- Serve: Ladle the soup into bowls and garnish with fresh herbs, such as parsley or cilantro, for a pop of color.
Tips for Success
- Make it ahead: This soup can be made a day in advance, as the flavors deepen overnight. Store in the refrigerator and reheat before serving.
- Freezing: Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
- Add protein: For a heartier meal, consider adding cooked shredded chicken or beans for additional protein.
- Spice it up: Add a pinch of red pepper flakes or cayenne pepper for some heat!
Health Benefits
- Pumpkin: Rich in vitamins A and C, fiber, and antioxidants, pumpkin supports eye health and boosts the immune system.
- Vegetables: This soup is loaded with vegetables, providing a variety of vitamins and minerals essential for overall health.
- Coconut milk: Offers healthy fats that can improve heart health and provide energy.
Enjoy this Creamy Pumpkin and Vegetable Soup as a nourishing and comforting dish that will warm your heart and fill your belly! Perfect for chilly days or whenever you crave something wholesome and delicious.