Ingredients
Soup Base
- 1 cup pumpkin purée
- 1 can (14.5 oz) diced tomatoes
- 3 cups vegetable broth
- ½ cup coconut milk or cream
- 1 onion, chopped
- 1 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- 1 tsp paprika
Instructions
- Sauté Onion: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring frequently, until soft and translucent, about 5 minutes.
- Add Main Ingredients: Stir in the pumpkin purée, diced tomatoes with their juice, and vegetable broth. Season with salt, pepper, and paprika according to your taste preference.
- Simmer: Bring the mixture to a gentle boil, then reduce heat and let it simmer for 15–20 minutes to allow the flavors to meld together and vegetables to soften.
- Blend Soup: Using an immersion blender or transferring to a blender in batches, blend the soup until smooth and creamy. Be careful when blending hot liquids.
- Finish with Coconut Milk: Return the soup to the pot if needed, stir in the coconut milk or cream, and warm through on low heat without boiling to maintain creaminess.
Notes
- Add a swirl of cream or coconut milk on top before serving for extra richness.
- Garnish with toasted pumpkin seeds for added texture and flavor.
- Adjust seasoning as needed; a pinch of cayenne can add a subtle heat.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup / Starter
- Method: Blending
- Cuisine: American
- Diet: Vegan, Gluten Free
