I’ve never had pumpkin soup, but I like all kinds of other squash soups so figured this would be worth a try. I also wanted something with a kick since it’s kind of cold outside (you can adjust the spiciness to your taste).
1 tbsp olive oil
1 tbsp butter (or oil)
1 tsp cumin seeds
2 cloves garlic, crushed
1/2 onion, chopped fine
>1 tsp pizza pepper
1 veggie bullion cube dissolved in 1 cup water (I find these salty, so I don’t add extra salt)
2 15-oz. cans of pumpkin pulp
1 14-oz. can of coconut milk
Topping (optional)- mix chopped basil with 1/2 cup sour cream and 1/2 cup cream cheese
1. Fry the cumin seeds in oil and butter for 2 mins. Add the onion, garlic, and pizza pepper and saute till light brown.
2. Add the pumpkin pulp and mix well.
3. Add the veggie bullion + water and coconut milk and bring to a boil. You can add more water if you want thinner soup.
4. Serve hot with the topping (optional).