This Pumpkin Soup Without Cream is cozy and flavorful with a hint of spicy thanks to pumpkin, coconut milk, curry, and cayenne coming together for a velvety smooth soup perfect for cold nights. Did I mention that it takes less than 30 minutes to make?!
2 ½cupschicken stock (or vegetable stock if making vegan)
113.5-oz. can unsweetened coconut milk
salt and pepper, to taste
watercress, pepitas, bread, optional for serving
Instructions
Add the olive oil to a medium sauté pan set over medium-low heat. Once pan is hot, add the onions. Cook until translucent. Add garlic, curry powder, and cayenne pepper and cook for another minute until fragrant.
Transfer the mixture to a blender. Blend onion mixture until it's in small pieces.
Add the pumpkin purée and chicken stock (or vegetable stock) to the blender and blend until combined.
Pour the soup back into the original pan and cook over medium heat then whisk in the coconut milk. Heat the soup until cooked warmed throughout. Taste and season as appropriate with salt and pepper.
Divide the soup into bowls and garnish with micro greens and pepitas, if desired. Eat with crunchy baguette.
Notes
Making in AdvanceThis soup is the perfect soup to make in advance. Because the soup is well blended, the soup doesn't separate in the fridge. Simply place the soup in a large pan and cook over medium heat until the soup is heated throughout. StorageStore your soup in a airtight container in the refrigerator. Soup will be good for 3-4 days.