Description
A velvety, comforting soup made with tender pumpkin and zucchini, infused with coconut milk for a rich, creamy texture. Perfect for cozy fall or winter days!
Ingredients
Scale
- 2 cups pumpkin, peeled and diced
- 1 zucchini, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, sauté the onion and garlic until fragrant.
- Add the pumpkin and zucchini, and cook for 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.
- Using an immersion blender, blend the soup until smooth.
- Stir in the coconut milk and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- For a smoother texture, you can strain the soup after blending.
- Add a squeeze of lemon or lime for a touch of acidity if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes