| Prep: 20 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 210 | 10g | 5g | 26g |
| sugars | fibre | protein | salt |
| 7g | 4g | 3g | 1.2g |
There’s something irresistibly comforting and wholesome about a bowl of soup that blends both traditional and innovative flavors. That’s why Myrtle Cinnamon Pumpkin Soup has earned a special place in my kitchen, and hopefully soon, in yours. As someone deeply rooted in New England and Irish culinary traditions, the allure of combining seasonal fruits with warm spices to create something as enchanting as this soup is simply too good to pass up.
Why This Recipe Stands Out
What makes Myrtle Cinnamon Pumpkin Soup exceptional isn’t just its heartening texture and comforting warmth, but also its dynamic range of flavors. Apples and pumpkin create a perfectly balanced sweetness and heartiness, while the addition of myrtle leaves introduces a pleasantly herbal tang. Cinnamon and nutmeg round out the profile with their classic, aromatic spices, evoking notions of home and hearth.
This recipe is also a nod to some of my favorite family memories. Fall in New England almost always involves pumpkin, whether in pies, lattes, or soups. Incorporating my Irish heritage, I love using herbs like myrtle to enliven a dish. The coconut milk adds a touch of creaminess without making the soup too heavy, making one think of the smooth bisques often found along the New England coast.
Health Benefits
Beyond its delightful taste, Myrtle Cinnamon Pumpkin Soup is a nutritional powerhouse. Pumpkin is a low-calorie food rich in vitamins A and C, which strengthens your immune system and supports better eyesight. Apples bring in dietary fiber and additional vitamin C, aiding digestion and promoting heart health. Myrtle leaves, whether fresh or dried, have been found to offer antioxidant properties. Cinnamon and nutmeg aren’t just flavorful; they’ve been traditionally praised for their anti-inflammatory and blood-sugar-controlling benefits. Furthermore, replacing dairy with coconut milk makes this dish suitable for those following a vegan diet and looking for a dairy-free alternative.
Pairing Suggestions
This versatile soup can be enjoyed as either a starter or a main course. For a full meal, you could pair it with a simple green salad drizzled with olive oil and lemon, or a slice of hearty rye bread freshly baked at home. It’s also a fantastic companion to a sandwich like an Irish Reuben or a traditional New England lobster roll for those who wish to combine it with another regional favorite.
In case you’re interested in exploring more about these ingredients and their benefits, check out some external sources like Healthline’s guide on the benefits of pumpkin or WebMD’s health benefits of apples.
Ultimately, Myrtle Cinnamon Pumpkin Soup captures the essence of seasonal eating and the comfort of home-cooked meals. It’s an invitation to gather around the table with loved ones and share stories, laughter, and above all – great food.
What You’ll Need
- 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
- 1 large apple, peeled, cored, and chopped
- 1 cup finely chopped myrtle leaves or 2 teaspoons dried myrtle
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley or myrtle leaves for garnish (optional)
Method
Step One
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
Step Two
Add the cubed pumpkin, chopped apple, and finely chopped fresh myrtle leaves or dried myrtle to the pot. Stir to combine and cook for an additional 5 minutes, allowing the flavors to meld.
Step Three
Sprinkle the ground cinnamon and ground nutmeg over the mixture. Stir to evenly coat the pumpkin and apple pieces with the spices.
Step Four
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until the pumpkin and apple are tender.
Step Five
Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. If you do not have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
Step Six
Stir in the coconut milk and season with salt and pepper to taste. Return the pot to low heat and cook for an additional 5 minutes, allowing the coconut milk to heat through.
Step Seven
Ladle the soup into bowls and garnish with fresh parsley or additional myrtle leaves, if desired. Serve hot and enjoy your Myrtle Cinnamon Pumpkin Soup!
