Pumpkin & Squash Soup [ 50 min ]
This pumpkin and squash soup not only evokes the warm, cozy feelings of autumn with its rich, creamy texture but also provides a nutritional boost with every spoonful. The flavors of cinnamon, nutmeg, and ginger blend harmoniously with the sweetness of pumpkin and squash, while the coconut milk adds a hint of silkiness. It's an ideal dish to serve on a crisp fall evening, promising to become a seasonal favorite for anyone who loves a comforting bowl of soup. Plus, it can be made quickly and easily, perfect for busy weeknights.
Ingrédients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound pumpkin, peeled and diced
- 1 pound butternut squash, peeled and diced
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Salt and and pepper to taste
- Pumpkin seeds seeds for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Add the pumpkin and butternut squash to the pot, cooking for about 8 minutes until they begin to soften.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let simmer for 20-25 minutes, or until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth. You can also transfer the mixture to a blender, but be careful to let it cool slightly before blending.
- Stir in the coconut milk, cinnamon, nutmeg, and ground ginger. Season with salt and pepper to taste.
- Return the pot to low heat and simmer for another 5 minutes.
- Serve hot, garnished with pumpkin seeds.
Nutrition
Serving: 100gCalories: 237kcalCarbohydrates: 29gProtéines: 5gFat: 12gSucre: 8g
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