Save to Pinterest The air in the kitchen always changes when the first heavy pumpkin hits the counter. I used to find the process of peeling them quite therapeutic as the golden flesh revealed itself under the blade. This specific soup came about on a Tuesday when the wind was rattling the windowpanes and I needed something that felt like a hug. It is the kind of recipe that makes the house smell like a spice market in the best way possible.
My sister once brought over a loaf of sourdough that was still steaming from her oven. We sat on the floor by the radiator and dipped huge chunks into this soup while catching up on months of news. There is something about the orange hue of the broth that makes the room feel brighter even at dusk. It has become our unofficial signal that the seasons have officially shifted.
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Ingredients
- Pumpkin: Use a sugar pumpkin or Kent variety for the smoothest possible texture and natural sweetness.
- Onion and Garlic: They create a savory base layer that prevents the soup from tasting too much like a dessert.
- Carrot: This adds a subtle earthy sweetness and helps deepen the vibrant orange color of the final puree.
- Vegetable Broth: A high quality broth serves as the foundation and carries all the aromatic vegetable notes.
- Heavy Cream: This provides that luxurious mouthfeel that makes every spoonful feel substantial and rich.
- Spices: Cumin and nutmeg bridge the gap between savory and sweet for a complex flavor profile.
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Instructions
- Sauté the aromatics:
- Gently sweat the onions in the pot until they turn translucent and sweet. Add the garlic and carrots next so they release their fragrance without burning.
- Spice infusion:
- Stir in the diced pumpkin and all your ground spices to toast them briefly. This step wakes up the oils in the cumin and cinnamon for a deeper taste.
- The slow simmer:
- Pour in the broth and let everything bubble away until the vegetables are soft enough to crush with a spoon. You want the carrots to be completely tender so they blend perfectly.
- Blending to silk:
- Use your immersion blender directly in the pot to turn the chunky mixture into a vibrant orange velvet. Be sure to keep the blade submerged to avoid splashing hot liquid everywhere.
- Creamy finish:
- Pour in the heavy cream and give it a final stir over low heat. Season it generously with salt and pepper to make those pumpkin flavors really pop.
Save to Pinterest Last November I made a double batch for a friend who was feeling under the weather. Seeing the steam rise from her favorite ceramic mug made me realize that soup is the ultimate form of care. It is no longer just a recipe to me but a way to show up for people when they need it most.
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Choosing the Right Squash
While traditional pumpkins are great I often reach for butternut squash if the market looks sparse. It has a slightly nuttier flavor and a smaller seed cavity which makes prep work much faster. Just ensure whatever you pick feels heavy for its size and has a dull skin.
Achieving the Perfect Texture
If you find the soup is too thick after blending do not be afraid to add a splash more broth or even water. The consistency should coat the back of a spoon without being sludge like. A final pass through a fine mesh strainer can make it restaurant quality if you are feeling fancy.
Garnishing Like a Pro
The toppings are where you can really get creative and add much needed crunch to the soft bowl. I like to keep a jar of toasted seeds ready just for this occasion. This final touch transforms the meal into an experience for the senses.
- Try a swirl of basil oil if you want a bright herbal contrast.
- A pinch of smoked paprika can add a subtle woodsy note.
- Keep your fresh herbs in cold water until the very last second.
Save to Pinterest I hope this soup brings as much warmth to your table as it has to mine over the years. Enjoy every spoonful of this liquid gold.
Recipe FAQs
- → Can I roast the pumpkin first?
Yes, roasting pumpkin pieces at 200°C (400°F) for 25 minutes before adding to the soup enhances sweetness and adds depth of flavor.
- → What can I use instead of heavy cream?
Coconut milk works perfectly for a dairy-free version, adding subtle tropical notes while maintaining creaminess.
- → How long does this soup keep?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding splash of broth if needed.
- → Can I freeze this soup?
Yes, freeze before adding cream. Thaw overnight in refrigerator, reheat, then stir in cream just before serving.
- → What type of pumpkin works best?
Sugar pie pumpkins or butternut squash offer sweet, smooth flesh. Avoid large carving pumpkins which are fibrous and watery.
