Warm, cozy, and full of aromatic magic.
Ingredients
For the soup:
- 4 cup Pumpkin purée (or roasted butternut squash)
- 1 Medium Onion
- 2 Cloves Garlic (Minced)
- 1 tbsp Olive oil (Butter)
- 3 Cups Vegetable broth (Chicken broth)
- 1/2 cup Coconut milk (Heavy cream)
- 1 tsp Curry powder
- 1/2 tsp Pumpkin spice blend
- Salt & pepper to taste
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Instructions
Prepare the pumpkins:
- Preheat oven to 375°F (190°C).
- Slice the tops off the mini pumpkins and scoop out seeds and stringy bits.
- Lightly brush the insides with olive oil and roast for 15–20 minutes until just tender (so they hold soup but are soft enough to eat).
Make the Soup:
- In a large pot, heat olive oil or butter over medium heat.
- Add onion and garlic; sauté until soft and fragrant (about 5 minutes).
- Stir in Curry Powderand Pumpkin Spice Blend, and cook for 1 minute to bloom the spices.
- Add pumpkin purée and broth; bring to a gentle simmer for 10–15 minutes.
- Stir in coconut milk or cream, and season with salt and pepper.
- For extra smoothness, blend with an immersion blender. Adjust seasoning as
needed.
Assemble & Serve:
- Ladle hot soup into the prepared pumpkin bowls.
- Drizzle with a swirl of cream or coconut milk.
- Finish with a sprinkle of Pumpkin Spice Blend or Garlic Lovers Mix
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Notes
Add any additional notes or tips here…
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