Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.9 (132)
Pumpkin Soup
NUTRITION · PER SERVING100M COOK
CAL 14%·PRO 10%
CARBS 27G38% OF CAL
4G FIBER12G SUGAR11G OTHER
FAT 21G65% OF CAL
15G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, warming pumpkin soup spiced with cumin, coriander, turmeric, and cardamom, finished with coconut milk. Perfect for cool fall evenings.
mainamericansoup🍪 sheet pan🫕 dutch oven🍲 stockpot🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 (4-pound) pumpkin (kabocha squash is best)
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- 1 medium yellow onion (chopped)
- 1 teaspoon sea salt (plus more for sprinkling)
- 3 garlic cloves (chopped)
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon ground cardamom
- 1 (14-ounce) can full-fat coconut milk, reserve a little for garnish
- 2½ cups vegetable broth
- 1 tablespoon apple cider vinegar
- Freshly ground black pepper
- Water (as needed)
- Microgreens (optional, for garnish)
At a glance
PER SERVING · TIME 100M
CAL 14%·PRO 10%
CARBS 27G38% OF CAL
4G FIBER12G SUGAR11G OTHER
FAT 21G65% OF CAL
15G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 20m
- Sodium
- 289mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1281mg
- Calcium
- 87mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 289MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.