Busy, chilly days call for a quick, warm soup! input: us 1-POT A spicy pumpkin soup with coconut milk, tomatoes, and warm Caribbean-style spices. It’s delicious, comforting, and comes with simple pantry staples!
Is it better? there is minimal cutting board And it was ready in about a minute. 30 minutes. Let’s make soup!
This pumpkin soup is roughly as follows: Simple + delicious As it gets! Chop up some onion, garlic, and ginger, then add a few of your everyday spices, open a few cans, and let them simmer.
The combination of spices includes cumin, coriander, lots of fresh gingerand pepper To make it spicy! If you don’t have allspice, it’s optional, but this Jamaican favorite spice adds a nice warmth to the soup.
Next add the tomatoes, pumpkin puree and coconut milk. This combination is creamy and well-balanced, with the tomatoes adding a bit of brightness.
The only remaining ingredients are water (or vegetable broth) and salt + pepper. Boil your soup to add flavor, then choose how creamy you want it to be!
if you want supervisor Pour the creamy soup into a high-powered blender, such as a Vitamix. If you’re looking for an easy and creamy soup, an immersion blender works well. Or, if you like your soup with a little more texture, you can eat it straight away!
I hope you all try this pumpkin soup! that:
creamy
acrid
fed up
warm
Easy to make (1 pot, 30 minutes!)
& it’s really delicious!
This soup goes well with everything from Easy Vegan Naan (or Fluffy Gluten-Free Naan) to Grilled Cheese Sandwiches, Jamaican Jerk Roasted Eggplant, Jerk Cauliflower Tacos, and Herb Grilled Fish.
This would make a lovely gift for anyone under bad weather or in need of comfort cooking! Or freeze a batch and enjoy it as a gift to yourself later 😊.
More Pumpkin Recipes
Let me know if you try this recipe! Don’t forget to leave a comment, rate and tag a photo @minimalist baker On Instagram. Cheers, friends!
night soil 4 (~1 ½ cup servings)
Prevent your screen from going dark
- 1 table spoon Olive, coconut or avocado oil (If you avoid oil and groundwater)
- 1 medium to large Finely chop a white or yellow onion. (1 onion is ~2 cups or 300g)
- 2 cloves garlic, chopped
- 1 ½ – 2 table spoon chopped fresh ginger (Adjust depending on how much you like ginger)
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1/2-3/4 teaspoon ground cayenne (Start from a small amount)
- 1/4 teaspoon ground strawberries (optional But recommended)
- 1 (15 ounce) can crushed or chopped tomatoes
- 1 (15 ounce) can pumpkin puree (Or ~1 ½ cups homemade instead of 1 can)
- 1 (14 ounce) can Low-fat or full-fat coconut milk (full fat // or sub cashew cream for a rich soup)
- 1 cup water (or vegetable broth)
- 1 teaspoon sea salt (Add more to taste // If using vegetable broth, start with 3/4 teaspoon)
- 3/4 teaspoon ground black pepper
Heat oil in a large pot over medium heat. Once hot, add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add garlic, ginger, cumin, coriander, chili powder, and allspice (optional) and cook, stirring often, until fragrant, 1 to 2 minutes.
Add tomatoes, pumpkin, coconut milk, broth (or water), salt, and pepper and mix well. Bring to a boil, cover, reduce heat to low, and simmer for about 20 minutes to infuse flavor. Taste and adjust as needed. Add more salt for overall flavor, some allspice for warmth, or cayenne for heat (we added the full amount, but how much you add will depend on personal preference and how spicy you like your cayenne). Keep in mind that the longer you cook it and keep it overnight, the stronger the flavor will be.
- At this point, you can enjoy a slightly chunkier puree with an immersion blender for a smoother texture, or transfer to a heat-safe blender and blend until completely smooth and creamy. All three options are delicious, but if you’re using chopped tomatoes (rather than mashing them), I recommend blending them for a more cohesive, balanced tomato flavor!
- Divide among serving bowls and garnish with fresh coriander and roasted cashews (both optional). It’s delicious with naan or a grilled cheese sandwich.
Leftover soup will keep well in an airtight container in the refrigerator for 3 to 4 days or in the freezer for 1 month (or more).
*Crushed tomatoes give this soup a more cohesive, balanced tomato flavor without mixing, but diced tomatoes work too. If you use it in diced pieces, we recommend blending it.
*Roasted cashews: Place in a small skillet and toast over low heat until lightly browned, 4 to 5 minutes.
*To make the meal even more delicious, serve with naan or bread and add a can of drained and rinsed white beans to the soup.
*Nutritional information is approximate, excluding olive oil, light coconut milk, and optional ingredients.
clothing material: 1 Serves (~1 ½ cups) calorie: 201 carbohydrate: 26.7 g protein: 3.9 g province: 10.6 g Saturated Fat: 5.7 g Polyunsaturated fat: 0.6 g Monounsaturated fat: 2.7 g Trans fat: 0 g Cholesterol: 0 mg sodium: 798 mg potassium: 766 mg fiber: 6.2 g sugar: 12.4 g Vitamin A: 2798 IU Vitamin C: 18 mg calcium: 86 mg steel: 2.9 mg
