Spicy Pumpkin Soup
Love everything spicy? This creamy, autumnal pumpkin soup is blitzed with coconut milk and a fiery kick of peperoncino and paprika. Cozy, flavorful, and ready in about 35 minutes.
Ingredients
- ½ pumpkin
- ½ onion chopped
- 1 cup vegetable stock or water
- ¼ cup coconut milk
- 1 clove garlic minced
- 2 tbsp olive oil
- ¼ tsp peperoncino
- ⅓ tsp paprika
- yogurt vegan or dairy, for serving
- salt to taste
- pepper to taste
Instructions
- Peel and cut the pumpkin into cubes. Boil for 20 minutes. Save some of the cooking water if you don't have vegetable stock.
- Heat the olive oil in a pan, then add the onion, garlic, paprika, and peperoncino.
- Sauté until the onion is translucent.
- Add the pumpkin cubes, coconut milk, and vegetable stock (or the reserved cooking water).
- Season with salt and pepper and simmer on low heat for 5-7 minutes.
- Pour the mixture into a blender and blend until smooth.
- Serve with a swirl of yogurt and a pinch of peperoncino on top.
Notes
Skipping store-bought stock? Save the water from boiling the pumpkin and use it instead. To keep it fully vegan, use plant-based yogurt and vegetable stock. Store leftovers in the fridge for up to 3 days.