Velvety Pumpkin Soup (Print Version)

Smooth and creamy pumpkin puree with aromatic spices, ideal for autumn comfort.

# Components:

→ Vegetables

01 - 2.2 lbs pumpkin, peeled, seeded, and diced
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced

→ Liquids

05 - 4 cups vegetable broth
06 - 3/4 cup plus 1 tablespoon heavy cream or coconut milk

→ Spices and Seasonings

07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon chili flakes, optional
11 - Salt and freshly ground black pepper to taste

→ Garnishes

12 - Cream or coconut milk for drizzling
13 - Toasted pumpkin seeds
14 - Fresh parsley or chives, chopped

# Directions:

01 - In a large pot, heat a splash of oil over medium heat. Add the chopped onion and cook until softened, approximately 3 minutes.
02 - Stir in the minced garlic and diced carrot, then sauté for 2 minutes until fragrant.
03 - Add the diced pumpkin, ground cumin, nutmeg, cinnamon, and chili flakes if using. Cook while stirring for 2 to 3 minutes.
04 - Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 to 25 minutes until the pumpkin and carrots are very tender.
05 - Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer to a countertop blender in batches.
06 - Stir in the cream or coconut milk, and season with salt and pepper to taste. Reheat gently if needed.
07 - Ladle into bowls and garnish with a drizzle of cream, toasted pumpkin seeds, and fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can have something restaurant-quality on a weeknight without the stress.
  • The spices transform simple pumpkin into something that tastes like comfort wrapped in a bowl, and everyone will want seconds.
  • It's naturally dairy-free if you swap the cream, making it easy to serve a mixed table without separate pots.
02 -
  • Don't skip the toasting of spices in oil, it's the difference between a soup that tastes like pumpkin and a soup that tastes like autumn, and I learned this the hard way by trying to rush it.
  • If your pumpkin releases too much liquid during cooking, your soup will taste watered down, so choose drier varieties and don't be afraid to simmer longer if needed to concentrate the flavors.
03 -
  • Don't be afraid of salt, this soup needs more than you think to bring all the flavors into focus and balance the sweetness of the pumpkin.
  • If you're making this for guests with dairy allergies, coconut milk works so seamlessly that no one will know it's not cream, just make sure your broth is certified gluten-free if that matters.
Return