- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 medium-sized pumpkin (about 3-4 pounds), peeled, seeded, and diced (you can also use canned pumpkin puree)
- 4 cups gluten-free vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1 cup gluten-free coconut milk (canned)
- Fresh parsley or chives, for garnish (optional)
- Sauté the Onion and Garlic: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 2-3 minutes or until the onion becomes translucent.
- Add the Pumpkin: Add the diced pumpkin to the pot and sauté for another 5 minutes, stirring occasionally.
- Season and Stir: Stir in the ground cumin, ground cinnamon, ground nutmeg, salt, and black pepper. Coat the pumpkin and onions evenly with the spices.
- Add the Broth: Pour in the gluten-free vegetable broth, making sure the pumpkin is mostly submerged. Bring the mixture to a boil.
- Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes, or until the pumpkin is tender and easily pierced with a fork.
- Blend the Soup: Use an immersion blender to carefully blend the soup until it's smooth and creamy. If you don't have an immersion blender, you can transfer the soup in batches to a regular blender, but be cautious when blending hot liquids.
- Incorporate Coconut Milk: Return the blended soup to the pot and stir in the gluten-free coconut milk. Simmer for an additional 5 minutes, allowing the flavors to meld. Adjust the seasoning if needed.
- Serve: Ladle the gluten-free pumpkin soup into bowls. Garnish with fresh parsley or chives, if desired.
- Enjoy: Serve your creamy gluten-free pumpkin soup hot, and enjoy its rich, comforting flavors.
This gluten-free pumpkin soup is perfect for autumn and Thanksgiving. It's both hearty and creamy, making it an excellent addition to your seasonal menu.