Spiced Pumpkin Soup Recipe

As autumn leaves begin to fall, there’s nothing quite like the comfort and warmth of a creamy, spiced pumpkin soup. This delightful recipe is a tribute to those cozy family evenings where storytelling and laughter are shared over a steaming bowl of goodness. Infused with a hint of cinnamon, nutmeg, and cloves, this soup is the epitome of seasonal flavors and is sure to bring everyone together around the table.

Ingredients

• 2 cups pumpkin puree (homemade or canned)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup coconut milk (or heavy cream)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Salt and pepper to taste
• Optional garnishes: a sprinkle of cinnamon, nutmeg, chopped parsley

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent (about 5 minutes).
2. Add the pumpkin puree to the pot, stirring to combine with the onion and garlic.
3. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 15-20 minutes, stirring occasionally.
4. Blend the soup with an immersion blender until smooth, or transfer in batches to a blender.
5. Return the pureed soup to the pot and stir in the coconut milk or heavy cream.
6. Season with ground cinnamon, nutmeg, cloves, salt, and pepper. Simmer for an additional 10 minutes to let the flavors meld together.
7. Serve hot, garnished with a sprinkle of cinnamon, nutmeg, or chopped parsley if desired.

Helpful Tips

• For a thicker soup: Reduce the amount of vegetable broth by 1/2 cup.
• Smoother texture: Ensure all ingredients are well blended using a high-speed blender.
• Make it vegan: Stick to coconut milk and vegetable broth.

Storage Instructions and Ingredient Substitutions

• Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or microwave before serving.
• Freeze: Freeze the soup in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Substitutions: Use butternut squash puree instead of pumpkin if preferred. Substitute almond milk for coconut milk for a milder flavor.

Pairings and Complementary Dishes

• Serve with crusty artisan bread or a garlic baguette.
• Pair with a green salad drizzled with a light vinaigrette.
• Enjoy with a warm apple cider or a glass of sauvignon blanc.

We hope you and your loved ones relished this Spiced Pumpkin Soup as much as we do. Don’t forget to share your delicious creations using #ZynahzRecipes or tag @Zynahz on Instagram. We’d love to hear your feedback, so please leave a comment on our website at www.zynahz.com.

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