A Warm Winter Friend: Spicy Pumpkin Tomato Soup
Hello dear kitchen friends! Today, we're going to make a soup that will be the star of the kitchen. Spicy pumpkin tomato soup, filled with coconut milk and Caribbean vibes. It's both vegan and ready in 30 minutes! We'll have fun in the kitchen while making this soup, let's get started!
- 1 tablespoon olive, coconut, or avocado oil
- 1 medium-large white or yellow onion, finely chopped
- 2 cloves garlic, finely minced
- 1 ½ - 2 tablespoons fresh ginger, finely minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2-3/4 teaspoon ground red pepper
- 1/4 teaspoon ground allspice
- 1 (425 g) can crushed or diced tomatoes
- 1 (425 g) can pumpkin puree
- 1 (400 g) can coconut milk
- 1 cup water
- 1 teaspoon sea salt
- 3/4 teaspoon ground black pepper
- Freshly chopped cilantro
- Chopped roasted cashews
- Vegan naan
Heat a large pot over medium heat and add the oil. Once the oil is hot, add the onion and cook for about 5 minutes until softened.
Now things get exciting! Add the garlic, ginger, cumin, coriander, red pepper, and allspice. Cook for 1-2 minutes until fragrant.
Add the tomatoes, pumpkin, coconut milk, and water. Don't forget the salt and black pepper. Stir well and bring to a boil.
Once boiling, cover, reduce heat, and simmer for 20 minutes to develop the flavors. Taste and adjust spices if necessary.
Ready? You can leave the soup a bit chunky, puree it with an immersion blender, or blend until completely smooth.
Divide into serving bowls, garnish with fresh cilantro and roasted cashews. Serve with naan bread or grilled cheese sandwich. Enjoy!
A Warm Winter Friend: Spicy Pumpkin Tomato Soup Cooking Tips
If you let the soup sit in the fridge overnight, the flavors will intensify. Be careful when using a blender, hot soup can splash!
Nutrition Facts
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