This warm pumpkin soup is perfect for chilly days. With creamy pumpkin and a touch of spice, it’s both comforting and tasty!
I love serving it with a drizzle of cream and some crunchy croutons on top. It’s like a cozy hug in a bowl! Plus, it’s super easy to make. 🥣
Key Ingredients & Substitutions
Olive Oil or Butter: Both work well for sautéing. I prefer olive oil for its flavor, but butter adds a nice creaminess. If you’re vegan, use olive oil or coconut oil as a substitute.
Onion: A medium onion adds sweetness. If you’re in a pinch, shallots or leeks can be great alternatives.
Garlic: Fresh garlic is best, but you can use garlic powder if needed (1/8 teaspoon per clove). I always use more than 2 cloves for that garlicky goodness!
Pumpkin Puree: Canned pumpkin is convenient and works perfectly, but you can use fresh pumpkin. Just roast it and blend it to get the puree. Any squash can work too!
Coconut Milk or Heavy Cream: Coconut milk gives a lovely tropical flavor. You can substitute half-and-half or cream if you prefer! For a lighter version, use almond milk.
How Do I Get My Soup So Smooth?
To achieve that velvety texture, blending the soup is your best bet. Here’s how to do it effectively:
- After simmering, let the soup cool slightly before blending to prevent splatter.
- If using a blender, blend in small batches to avoid an overflow. Fill just halfway!
- For a silkier texture, strain the soup through a fine mesh sieve after blending. This is optional but can make a difference.
Take your time, and don’t rush this part. A smooth soup is all about the blending!
Delicious Pumpkin Soup Recipe
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
Spices:
- 1 teaspoon ground cumin (optional for warmth)
- 1/2 teaspoon ground cinnamon or nutmeg (optional)
For the Soup Base:
- 4 cups pumpkin puree (fresh or canned)
- 4 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream
For Seasoning & Garnish:
- Salt and pepper to taste
- Pumpkin seeds (pepitas) for garnish
- Red pepper flakes or paprika for garnish
- Fresh herbs (e.g., parsley or thyme), chopped for garnish (optional)
How Much Time Will You Need?
This pumpkin soup recipe takes about 10 minutes to prepare and 25 minutes to cook, making a total of around 35 minutes. It’s quick and easy, perfect for busy days!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and minced garlic. Sauté them for about 5 minutes until the onion is soft and translucent. This step adds a wonderful flavor base for your soup.
2. Add Spices:
Stir in the ground cumin, and if you’re using it, the ground cinnamon or nutmeg. Cook for another minute until you can smell the spices. They will add warmth and depth to your soup.
3. Incorporate the Pumpkin:
Add the pumpkin puree, stirring well to combine it with the onion and spices. This is where the soup truly starts to take shape!
4. Add Broth and Simmer:
Pour in the vegetable or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes. This allows all the flavors to meld together beautifully.
5. Blend the Soup:
Use an immersion blender to puree the soup until smooth. If you don’t have one, you can carefully transfer it in batches to a regular blender and blend until creamy. Make sure to let it cool a bit if going with a blender to avoid splatters!
6. Finish with Creaminess:
Stir in the coconut milk or heavy cream and heat the soup gently, but do not bring it back to a boil. Season with salt and pepper to taste. This step adds a nice creamy texture and balances the flavors.
7. Serve and Garnish:
Ladle the hot soup into bowls. Top with pumpkin seeds, a sprinkle of red pepper flakes or paprika, and fresh herbs if you’re using them. Enjoy this comforting bowl of deliciousness!
Warm up with your rich and velvety pumpkin soup! It’s a perfect dish for any occasion. 🍂🥣
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, you’ll need to roast it first. Cut it in half, scoop out the seeds, and roast at 400°F (200°C) for about 45 minutes until tender. Then, scoop out the flesh and blend it into a puree!
How Do I Store Leftover Pumpkin Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for longer storage, ideally in single-serving portions. Just make sure to leave some room in the container for expansion while freezing!
Can I Adjust the Spice Level?
Definitely! If you prefer a milder flavor, feel free to reduce or eliminate the cumin and any spicy garnishes like red pepper flakes. You can also add a pinch of sugar to balance the flavors if the soup is too spicy for your taste.
What Can I Substitute for Coconut Milk?
If you’re not a fan of coconut milk, you can use heavy cream, half-and-half, or even almond milk for a lighter option. Just be mindful that the flavor and creaminess will vary slightly with each substitute!
