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pumpkin soup recipe Chile Oil Swirl
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Diet: Vegan
Description
Our easy pumpkin soup with Chile Oil Swirl is a velvety smooth, vibrant, and spicy dish, perfect for a hearty and healthy weeknight meal. It is a cherished family staple that saves time and pleases every palate.
Ingredients
- 2 lbs (900g) fresh pumpkin or 2x 15oz (425g) cans pureed pumpkin
- 1 large (200g) yellow onion, diced
- 3 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, grated
- 4 cups (960ml) vegetable broth, low-sodium
- 1 can, 13.5 oz (400ml) full-fat coconut milk
- 2 Tbsp (30ml) extra virgin olive oil
- 2–3 Tbsp (30-45ml) chile oil, or to taste
- 0.5 tsp (1g) ground nutmeg
- 0.25 tsp (0.5g) ground cinnamon
- 0.25 tsp (0.5g) cayenne pepper, or to taste
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Sauté Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent (5-7 minutes). Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add Pumpkin and Broth: Add the chopped fresh pumpkin (or canned puree) to the pot along with the vegetable broth. Bring to a gentle simmer, then reduce heat to medium-low, cover, and cook until the pumpkin is very tender and easily pierced with a fork (15-20 minutes).
- Blend Until Smooth: Carefully remove the pot from the heat. Using an immersion blender directly in the pot, blend the soup until completely smooth and creamy. Alternatively, transfer the soup in batches to a standard blender, filling it only halfway to avoid splashes, and blend until silky.
- Stir in Coconut Milk and Spices: Return the pot to low heat. Stir in the full-fat coconut milk, nutmeg, cinnamon, and cayenne pepper. Heat gently, stirring occasionally, until the soup is warmed through and flavors have melded (5 minutes). Be careful not to let it boil after adding coconut milk.
- Serve with a Chile Oil Swirl: Ladle the hot pumpkin soup into individual bowls. Drizzle generously with your favorite chile oil for delightful warmth and gentle spice.
Notes
Fresh or canned pumpkin can be used. For spicier soup, add extra red pepper flakes or chile oil. Use light coconut milk for a lighter option. For kids, serve without chile oil; plain yogurt or croutons are good additions. Do not boil soup after adding coconut milk to prevent curdling. Adjust heat if simmering too vigorously.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Global Comfort
Nutrition
- Serving Size: 1.5 cups (360 ml)
- Calories: 300 calories
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: pumpkin soup, chile oil, easy dinner, healthy meal, weeknight, family-friendly, creamy soup, spicy, vegetarian, comfort food
