Creamy Pumpkin Soup (Printable)
Velvety pumpkin blend enriched with cream and warming spices for a soothing meal.
# What You'll Need:
→ Vegetables
01 - 2.2 lbs pumpkin (butternut or sugar pumpkin), peeled, seeded, and cubed
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
→ Liquids
04 - 3 cups vegetable broth
05 - 1 cup heavy cream (or coconut cream for dairy-free)
→ Seasonings
06 - 1/2 tsp ground nutmeg
07 - 1/2 tsp ground cinnamon
08 - Salt and black pepper, to taste
→ Garnish (optional)
09 - Pumpkin seeds (pepitas)
10 - A swirl of cream or crème fraîche
11 - Fresh parsley or chives, chopped
# How To Make:
01 - Heat a drizzle of olive oil in a large pot over medium heat. Add chopped onion and minced garlic; cook for 3 to 4 minutes until softened and fragrant.
02 - Add cubed pumpkin to the pot and cook for 5 minutes, stirring occasionally.
03 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 to 25 minutes until the pumpkin is very tender.
04 - Remove from heat and purée the mixture until smooth using an immersion blender or transfer to a countertop blender in batches.
05 - Stir in heavy cream, ground nutmeg, and ground cinnamon. Season with salt and black pepper to taste. Reheat gently if necessary without boiling.
06 - Ladle into bowls and garnish with a swirl of cream, pumpkin seeds, and chopped herbs if desired. Serve hot.
# Expert Tips:
01 -
- This soup captures the essence of fall in every spoonful, like sharing a secret warmth with a friend
- The smoothness combined with subtle spices has made it a favorite for both quiet nights and unexpected guests
02 -
- Don&t rush the simmering stage; it's the key to that melt-in-your-mouth pumpkin texture.
- Using an immersion blender right in the pot saves clean-up and preserves the fresh aromas.
03 -
- Using fresh pumpkin over canned really brightens the flavor and gives you control over sweetness and texture.
- A quick toast of pumpkin seeds adds a nutty crunch that contrasts beautifully with the soup's creaminess.