Velvety Pumpkin Soup (Print)

Creamy, spiced pumpkin soup ready in 45 minutes

# What You 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 & 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 - Heavy cream or coconut milk for drizzling
13 - Toasted pumpkin seeds
14 - Fresh parsley or chives, chopped

# Steps:

01 - In a large pot, heat a splash of oil over medium heat. Add the onion and cook until softened, approximately 3 minutes.
02 - Stir in the garlic and carrot, and sauté for 2 minutes until fragrant.
03 - Add the diced pumpkin, cumin, nutmeg, cinnamon, and chili flakes if using. Cook, stirring constantly, 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 purée the soup until smooth, or carefully transfer to a blender in batches.
06 - Stir in the cream or coconut milk, and season with salt and pepper to taste. Reheat gently if necessary.
07 - Ladle into bowls and garnish with a drizzle of cream, toasted pumpkin seeds, and fresh herbs if desired.

# Top Tips:

01 -
  • It tastes restaurant-quality but takes barely 45 minutes from start to finish.
  • The spice balance is subtle enough for kids but sophisticated enough to impress, and you can adjust it to your mood.
  • This soup freezes beautifully, so one batch feeds you for weeks on rushed evenings.
02 -
  • Don't skip the step of toasting your spices in the pot before adding broth, because that's where the magic happens and where this soup stops tasting everyday and starts tasting memorable.
  • If you're using a countertop blender instead of an immersion blender, let the soup cool for a few minutes first and never fill the blender more than halfway, because hot soup can be dangerous when it suddenly turns to steam.
03 -
  • Always taste your finished soup before serving because seasoning at the end is where you make it perfect for your specific palate and your specific day.
  • If your soup turns out thicker than you'd like, stir in more warm broth bit by bit until you reach that velvety consistency that feels right to you.
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