Velvety Pumpkin Soup (Printer-friendly)

Velvety smooth pumpkin pureed with aromatic spices and cream for a cozy autumn meal.

# What You’ll Need:

→ 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

→ Garnish

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

# Directions:

01 - Heat a splash of oil in a large pot 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 to bloom the spices.
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 from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches and blend until desired consistency is reached.
06 - Stir in the cream or coconut milk and season with salt and pepper to taste. Reheat gently over low heat if necessary.
07 - Ladle into serving bowls and top with a drizzle of cream, toasted pumpkin seeds, and fresh herbs as desired.

# Expert Tips:

01 -
  • The texture is so silky it feels like something from a high end bistro.
  • It uses pantry staples that transform a simple vegetable into a masterpiece.
02 -
  • Leaving the pumpkin skin on by mistake once taught me that peeling it thoroughly is non negotiable for smoothness.
  • Adding the spices too late results in a gritty texture that never quite melds with the broth.
03 -
  • Roasting the pumpkin chunks in the oven first adds a caramelized depth that raw boiling cannot match.
  • Always taste for salt after adding the cream because the dairy tends to mellow out the existing seasoning.
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