Serving: This soup can be served on its own for a light meal, or paired with a slice of crusty bread, a side salad, or grilled cheese sandwiches for a more filling dish.
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the soup for up to 3 months. Simply reheat on the stovetop or in the microwave before serving.
Variations:
Add Protein: For a heartier meal, add cooked lentils, chickpeas, or shredded chicken to the soup. This will also boost its protein content.
Spice it up: If you prefer a little more heat, add a pinch of cayenne pepper or a chopped chili pepper along with the other spices.
Non-Dairy Options: Replace coconut milk with almond milk, oat milk, or a non-dairy cream alternative for a lighter, dairy-free version of the soup.
Roasted Pumpkin: For a richer flavor, you can roast the pumpkin cubes in the oven with olive oil and your favorite spices before adding them to the soup.
FAQs:
Can I use canned pumpkin for this recipe? Yes, canned pumpkin puree can be used as a substitute for fresh pumpkin. Use about 2 cups of canned pumpkin, and reduce the cooking time since the pumpkin is already soft.
Is this soup vegan? Yes, this pumpkin vegetable soup is naturally vegan if you use coconut milk and vegetable broth. It’s a great option for plant-based diets.
Can I make this soup ahead of time? Absolutely! This soup tastes even better the next day as the flavors have time to meld. It’s perfect for meal prep or making in advance for a busy week.
Can I adjust the thickness of the soup? Yes! If you prefer a thicker soup, reduce the amount of broth or blend it less. If you want it thinner, add more broth or water until you reach the desired consistency.
This pumpkin vegetable soup is the perfect blend of savory, sweet, and warm, making it the ideal meal for any time of year!
