Pumpkin and Thyme Soup
Cozy up with a bowl of this velvety Pumpkin Coconut Soup! Made with tender pumpkin, fragrant thyme, and creamy coconut milk, this soup is the perfect blend of comforting flavors. The addition of nutmeg adds a warm, aromatic note that will fill your kitchen with delightful scents. Topped with a drizzle of coconut milk and a sprinkle of pumpkin seeds, each spoonful is a taste of autumn. Serve this soup as a starter for your holiday meals or enjoy it as a comforting main dish on chilly evenings.
“Velvety Pumpkin Bliss!"
Prep Time
15 mins
Cook Time
33 mins
Serving Size
4
Ingredients
- 500g pumpkin (peeled and cubed)
- 1 onion (medium, chopped)
- 6 garlic cloves (minced)
- 3 fresh thyme sprigs (plus extra for garnish)
- 5 cups of vegetable stock
- 1 cup of coconut milk
- 2 tbsp olive oil
- 1/4 tsp nutmeg (or a pinch)
- Salt and black pepper to taste
- Pumpkin seeds for garnish
Method
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic & Sauté until softened and fragrant, about 4 minutes.
- Add the cubed pumpkin and stir well. Toss in the thyme sprigs and cook for 3 minutes to infuse the flavor.
- Pour in the vegetable stock and bring to a boil. Reduce the heat, cover, and simmer for 25 minutes, or until the pumpkin is soft.
- Remove the thyme sprigs. Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Return the soup to the pot (if blended separately).
- Stir in the coconut milk, reserving a few tablespoons for garnish.
- Add nutmeg and season with salt and pepper. Simmer for another 5 minutes.
- Ladle the soup into bowls. Drizzle with the reserved coconut milk and garnish with fresh thyme sprigs and pumpkin seeds.