Velvety Pumpkin Soup (Printer View)

A smooth, spiced pumpkin blend enriched with cream, ideal for cozy autumn evenings and simple weeknight dinners.

# 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
11 - Salt and freshly ground black pepper to taste

→ Garnishes

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

# Method:

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, ground nutmeg, ground cinnamon, and chili flakes. 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 pumpkin and carrots are very tender.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth, or carefully transfer to a blender in batches and blend until velvety.
06 - Stir in the cream or coconut milk and season with salt and black pepper to taste. Reheat gently over low heat if necessary.
07 - Ladle into bowls and garnish with a drizzle of cream, toasted pumpkin seeds, and fresh herbs as desired.

# Expert Advice:

01 -
  • It comes together in under an hour, so you can have something restaurant-quality on a weeknight without the stress.
  • The spice balance is forgiving enough that you can taste as you go, making it impossible to mess up.
  • One pot means less cleanup, which matters more than any food blogger admits.
02 -
  • Don't skip blending, a lumpy soup tastes cheaper than it should, but a silky one feels like you spent hours on it.
  • If your cream breaks or curdles, you've added it to something too hot, so low and gentle is the golden rule at the end.
03 -
  • If your soup feels too thick, broth is your friend, and if it's too thin, simmering a bit longer will concentrate it naturally.
  • Make the full recipe even if you're cooking for two, because leftover pumpkin soup disappears faster than you'd expect and reheats beautifully.
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