Name: Creamy Pumpkin Soup for Two
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 cups pumpkin puree (fresh or canned, unsweetened); 1 medium carrot, peeled and diced; 1 celery stalk, diced; 2 garlic cloves, minced; 2 cups low-sodium vegetable broth; 1/2 cup coconut milk (full fat, unsweetened); 1 tbsp olive oil; 1/2 tsp ground cumin; 1/4 tsp ground nutmeg; Salt and black pepper, to taste; Pumpkin seeds (optional, for garnish); Chopped fresh parsley (optional, for garnish)

Creamy Pumpkin Soup for Two

gibbongal

This creamy pumpkin soup is the perfect cozy meal for a rainy Minnesota evening. Made without onions or bell peppers, it features a luscious blend of pumpkin, carrot, and celery, spiced gently with cumin and nutmeg for warmth and depth. Coconut milk lends a silky, dairy-free richness, while garnishes of pumpkin seeds and fresh parsley add texture and color. Scaled for two, this recipe is ideal for small households, minimizing waste and maximizing fresh, comforting flavor. Pair with crusty bread or a simple green salad for a satisfying fall dinner.

Ingredients

Instructions

Heat the olive oil in a medium saucepan over medium heat. Add carrot and celery, and sauté for 5-6 minutes until softened.
Add garlic, cumin, and nutmeg, and stir for 1 minute until fragrant.
Stir in the pumpkin puree and vegetable broth. Bring to a simmer, reduce heat, and cook for 10 minutes to let the flavors meld.
Turn off the heat. Use an immersion blender to blend the soup until completely smooth (or carefully transfer to a blender in batches).
Return soup to low heat. Stir in coconut milk, and season to taste with salt and black pepper. Heat gently until warmed through—do not let it boil.
Ladle the soup into bowls. Garnish with pumpkin seeds and parsley if desired. Serve hot.