🔸Creamy Pumpkin Mug Soup with Rosemary and Pepitas
Creamy Pumpkin Mug Soup with Rosemary and Pepitas Recipe
This pumpkin mug soup recipe is made for the moment when you want something warm, quick, and simple. Pumpkin purée, vegetable broth, a little coconut milk, rosemary, and garlic come together in minutes. Pepitas add a small crunch on top.
Yield: 1 serving | Time: 10 minutes
Ingredients
For the Soup
¾ cup (180 g) pumpkin purée
¾ cup (180 ml) low-sodium vegetable broth
¼ cup (60 ml) canned light coconut milk or unsweetened plain plant milk
1 tsp. (5 ml) olive oil
½ tsp. maple syrup, optional
¼ tsp. finely chopped fresh rosemary, or pinch of dried rosemary
¼ tsp. garlic powder
⅛ tsp. ground ginger
⅛ tsp. sea salt, plus more to taste
Pinch of black pepper
For Serving
1 tbsp. (9 g) pepitas
Extra coconut milk or plant milk
Extra black pepper
Fresh rosemary, optional
Directions
Add the pumpkin purée, vegetable broth, coconut milk or plant milk, olive oil, maple syrup, if using, rosemary, garlic powder, ginger, sea salt, and black pepper to a large microwave-safe mug or small saucepan.
Whisk until smooth.
For the microwave method, heat the soup for 1½ to 2 minutes, stir well, then heat for another 30 to 60 seconds, until hot. For the stovetop method, warm the soup in a small saucepan over medium heat for 5 to 6 minutes, stirring often.
Taste and adjust the sea salt, black pepper, or maple syrup as needed.
Serve with pepitas, an extra swirl of coconut milk or plant milk, more black pepper, and fresh rosemary, if desired.
Make It Yours
Keep the pumpkin base and adjust the flavor depending on what you want from the bowl.
Use butternut squash purée or sweet potato purée in place of pumpkin. Add a spoonful of cooked red lentils before blending for a thicker soup.
Replace rosemary with sage, thyme or a pinch of curry powder.
For more texture, top with toasted walnuts, croutons, roasted chickpeas, or a few spoonfuls of cooked quinoa.
For a brighter finish, add a small squeeze of lemon juice just before serving.