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Sopa cremosa de abóbora de cima

Creamy Pumpkin Soup

It's pumpkin time and I have to confess that with each day I like more and more recipes with pumpkins. They are a pain to cut and peel, but they taste really good. And for me, they have been a temptation... It seems like every week there is a pumpkin around the house. If you like pumpkin, this Creamy Pumpkin Soup is ideal to help you warm up this winter!
Prep time:30 minutes
Cook Time:10 minutes
Total time:40 minutes
Keywords: creamy soup, hot soups, pumpkin, pumpkin soup, soup, spices, winter recipes
Portions: 2 servings

Ingredients

  • ¼ Hokkaido pumpkin
  • Olive oil to taste
  • 1 sliced onion
  • 2 garlic cloves
  • Salt to taste
  • Pepper to taste
  • 1 tsp paprika (you can use smoked paprika, which is also great)
  • ½ tsp cinnamon to taste
  • ½ tsp nutmeg
  • ½ tsp ginger to taste
  • 1 can coconut milk
  • Herbs to taste (I used basil, for decoration)
  • Seeds to taste (I used sunflower seeds, for a crunchy touch)
  • Bread

Instructions

  • Start by cutting the pumpkin and peeling it
  • Cut it into cubes and bake in a preheated oven at 200º for about 20 min.
  • Remove from the oven and mash it, so that it becomes like a puree.
  • In a pan, put a dash of olive oil.
  • Once the oil heats up, add the onion and garlic and saute lightly.
  • Add the pumpkin and the spices: salt, pepper, paprika, cinnamon, nutmeg, and ginger powder. Stir well.
  • Separate the liquid part from the solid part of the coconut milk. Set the solid part aside.
  • Pour the liquid part into the pan and mix it well into the mixture.
  • Let it begin to boil, stirring occasionally, and turn off the heat.
  • Pass the contents to a blender or a food processor and mash them. Or you can simply mash with the help of a hand blender.
  • Pour the soup back into the pot and adjust the seasoning.
  • With the heat turned off, add the solid part of the coconut milk and mix well.
  • On the plate, add a drizzle of olive oil, seeds, and some herbs.
  • Serve with a good slice of bread and enjoy!

Notes

For the pumpkin, I have 2 nice tricks that will help make everything easier for you!
  1. Make some holes in the pumpkin and put it in the microwave for a few minutes until it gets soft. This way you will be able to cut and remove the peel easily.
  2. Cut the pumpkin in halves or quarters and put it in the oven with the peel. When the pumpkin is cooked, it will be much easier to remove the peel and break or squash the inside. 
As for the herbs, use the ones you like best. Thyme, rosemary, or even coriander also works well. 
Use sunflower seeds or pumpkin seeds, or opt for some almonds or cashews. If you want, you can toast them a little which will give them a wonderful touch!
If you don't want to use coconut milk, you can use vegetable broth, for example. However, coconut milk gives a very creamy consistency to the soup.