Pumpkin Soup

A creamy and comforting pumpkin soup, perfect for autumn days.

Ingredients

• 1 kg pumpkin, peeled and chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1 potato, chopped
• 1 liter vegetable broth
• 200 ml coconut milk
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Pumpkin seeds for garnish (optional)
• Fresh parsley or cilantro for garnish (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the chopped carrots, potato, and pumpkin to the pot. Stir in the ground cumin, ground nutmeg, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth.
5. Stir in the coconut milk and heat the soup gently until warmed through. Adjust the seasoning with additional salt and pepper if needed.
6. Serve the soup hot, garnished with pumpkin seeds and fresh parsley or cilantro if desired.