Pumpkin Soup Recipe

Name: Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon fennel seeds; 1/2 teaspoon cumin seeds; 1/2 teaspoon coriander seeds; 3 tablespoons vegetable oil; 1/2 teaspoon ground ginger; 1/2 teaspoon cinnamon; 3 cloves; 1 to 2 dried chilies, crushed; 1 pound peeled pumpkin, cut into 112-inch chunks; 1 pound peeled butternut squash, cut into; 1 1/2-inch chunks; 1 medium potato, peeled and cut into 112-inch chunks; 3 cloves garlic, peeled and left whole; 1 teaspoon kosher salt; 1 tablespoon peanut butter; 1 can coconut milk (13 1/2 ounces); 2 cups chicken broth; Juice of 12 lime; Plain yogurt, for garnish; Sliced chives, for garnish

Servings: persons

1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
3 tablespoons vegetable oil
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
3 cloves
1 to 2 dried chilies, crushed
1 pound peeled pumpkin, cut into 112-inch chunks
1 pound peeled butternut squash, cut into
1 1/2-inch chunks
1 medium potato, peeled and cut into 112-inch chunks
3 cloves garlic, peeled and left whole
1 teaspoon kosher salt
1 tablespoon peanut butter
1 can coconut milk (13 1/2 ounces)
2 cups chicken broth
Juice of 12 lime
Plain yogurt, for garnish
Sliced chives, for garnish

1
Grind the fennel, cumin and coriander seeds in a spice grinder.
2
Heat the oil in a large pot over low heat and add all of the spices and the chilies.
3
Stir to combine and cook for 5 minutes, until the spices are fragrant.
4
Add the pumpkin, butternut squash, potato, garlic and salt, stirring to coat with the oil and spices.
5
Stir in the peanut butter.
6
Turning the heat up to medium-high, add the coconut milk and bring to a boil.
7
Lower the heat and simmer for 5 minutes, stirring occasionally.
8
Add the chicken broth and return the soup to a boil over medium-high heat.
9
Cover the pot and lower the heat so that the soup is just simmering.
10
Cook until the vegetables are very tender, 20 to 30 minutes.
11
Remove the cloves and mash the soup gently.
12
Purhalf of the soup in a blender and return to the pot, stirring well.
13
Add the lime juice and more salt to taste.
14
Ladle soup into warm bowls and garnish with a dollop of yogurt and a sprinkling of chives.

1217

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 teaspoon fennel seeds, 1/2 teaspoon cumin seeds, 1/2 teaspoon coriander seeds, 3 tablespoons vegetable oil, and more.

Yes, Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Soup

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