Are you craving a creamy, luxurious soup that's both dairy-free and incredibly delicious? Look no further! This dairy-free pumpkin soup is about to become your new autumn obsession. Packed with rich, warming spices and a velvety smooth texture, this recipe transforms simple ingredients into a restaurant-worthy dish that will have everyone asking for seconds. Whether you're lactose intolerant, following a plant-based diet, or simply looking for a comforting meal that's both nutritious and incredibly satisfying, this pumpkin soup is your perfect culinary solution.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring continuously to prevent burning and release the aromatic flavors.
- Stir in ground ginger and cinnamon, allowing the spices to bloom and become fragrant for about 30 seconds.
- Pour in the canned pumpkin puree and vegetable broth, stirring to combine all ingredients thoroughly.
- Bring the mixture to a gentle simmer, reducing heat to low and allowing the soup to cook for 15-20 minutes. Stir occasionally to prevent sticking.
- Season with salt and pepper to taste, adjusting spices as needed for desired flavor profile.
- Using an immersion blender or standard blender, puree the soup until smooth and creamy in texture.
- Ladle the hot soup into serving bowls. Optional: Garnish with a sprinkle of cinnamon or pumpkin seeds for added texture and visual appeal.
Tips
- Spice Selection: Use fresh, high-quality ground ginger and cinnamon for the most vibrant flavor. If possible, toast your spices briefly before adding to enhance their aromatic qualities.
- Blending Technique: For the smoothest possible texture, use an immersion blender directly in the pot or carefully transfer to a standard blender. If using a standard blender, blend in batches and remove the center cap to allow steam to escape.
- Broth Matters: Choose a high-quality vegetable broth for the best flavor. Low-sodium options allow you to control the salt content more precisely.
- Garnish Creatively: Elevate your soup's presentation with toppings like toasted pumpkin seeds, a drizzle of olive oil, fresh herbs, or a sprinkle of nutmeg.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to prepare it in advance. It keeps well in the refrigerator for 3-4 days and can be easily reheated.
- Texture Tip: If you prefer a thinner soup, gradually add more vegetable broth until you reach your desired consistency.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 15g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
