Cream of Pumpkin Soup

Time
Prep: 10 min | Cook: 25 min | Total: 35 min
A warm bowl of autumn sunlight — gentle, comforting, and deeply nourishing.
Service
4 servings

Ingredients (Precise Measurements)

• 800 g pumpkin, peeled and cubed
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 1 tbsp olive oil or butter
• 750 ml vegetable or chicken stock
• 120 ml fresh cream or coconut milk
• ¾ tsp salt (adjust to taste)
• ½ tsp black pepper
• ¼ tsp nutmeg (optional)

Method

Heat oil or butter in a pot over medium heat. Add onion and cook for 4–5 minutes until soft. Add garlic and stir for 30 seconds. Add pumpkin cubes and mix well. Pour in stock, bring to a boil, then reduce heat and simmer for 18–20 minutes until pumpkin is very tender. Blend until smooth. Return to low heat, add cream or coconut milk, season with salt, pepper, and nutmeg. Simmer gently for 2–3 minutes and serve warm.

Nutrition (Per Serving – Approx.)

Calories: 180 kcal
Carbohydrates: 18 g
Protein: 3 g
Fat: 11 g
Fiber: 4 g
Vitamin A: High